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PERCENJ^EJEEDINO. 




PRESS OF 
MELON'S FOOD COMPANY, BOSTON, MASSACHUSETTS 

1908 



LIBRARY of CONGRESS 
TwoCoplM HaceiveG 
JAN 25! 908 

gU8» A XXC. No. 
COPY t». 



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Cop5rright, 1908, by 

MELLIN'S FOOD CO. of North America 

Boston, Mass. 



To the Physicians of the 
United States 

who are taking an increasing interest in 
the scieniee of .' 

Infant Feeding 

and who have generously recognized 
the merits of 

Mellin's Food 

this book is 
dedicated 



THE MELLIN'S FOOD METHOD 

OF 

PERCENTAGE FEEDING 

IS AN ORIGINAL WORK. THE ANALYSES 
WERE MADE AND THE FORMULAS COM- 
PUTED IN THE MELLIN'S FOOD COMPANY'S 
LABORATORY BY THE COMPANY'S CHEMISTS 



MELLIN'S FOOD COMPANY 
OF NORTH AMERICA 

THOMAS DOLIBER, Ph.G., President and Treasurer 

CHARLES W. CHENEY, Ph.G., Vice-President 

Superintendent of Mellin's Food Works and 
Laboratories 

EDWARD E. BABB, Ph.G., Chief Chemist 

Member of the American Chemical Society 



CONTENTS 




How to Use The Mellin's Food Method of Percentage 


Pages 


Feeding 


I 


How to Change Percentage of Constituents when 




Composition is Known 


II 


How to Change Percentage of Constituents when 




Composition is Unknown ..... 


III-VII 


Calorie — Fuel Value 


VII- IX 


Percentage Table Index 


I- 1 8 inclusive 


Formula Index 


19 


Formulas Containing 




Mellin's Food and Fresh Milk 


21- 25 inclusive 


Mellin's Food, Fresh Milk, and Bottom Milk . 


27- 41 


Mellin's Food, Fresh Milk, and Cream 


43- 56 


Mellin's Food, Fresh Milk, and Skimmed Milk 


57- 62 


Mellin's Food, Fresh Milk, and Top Milk 


63-121 " 


Mellin's Food and Bottom Milk .... 


123-128 . " 


Mellin's Food and Cream 


129-144 


Mellin's Food and Top Milk 


145-151 


Mellin's Food and "Water 


153-154 


Mellin's Food and Whey 


155-156 


Preparation of Creams, Top Milks, and Bottom Milks 




from Bottled Milk 


158-160 inclusive 


Table for Preparing Creams and Top Milks from 




"Market" Milk as Delivered to Consumer in 




Quart Bottles 


161 


Table for Preparing Bottom Milks from " Market" Milk 




as Delivered to Consumer in Quart Bottles 


162 



CONTENTS 



Pages 
Table for Preparing Creams and Top Milks from Certified 

or Special Dairy Milk, Bottled immediately after 

being Drawn, and Delivered to Consumer in Quart 

Bottles 163 

Table for Preparing Bottom Milks from Certified or 
Special Dairy Milk, Bottled immediately after being 

Drawn, and Delivered to Consumer in Quart Bottles 164 

Cream, Top Milk, and Bottom Milk Tables . . . 165 

Containers to be used for Setting Milk (illustrations) . 166 

How to Use the Table for Top Milk or Cream . . 167 

Table for Obtaining Top Milks Containing from 3.7% 

to 13% Fat 168 

Table for Obtaining Creams Containing from 16% to 

30% Fat 169 

Table for Obtaining the Bottom Milks required . 170 

Analysis 

of Mellin's Food . . ..... 172 

of Cow's Milk ........ 173 

of Skimmed Milk i73 

of Bottom Milks Containing from 1.50% to 3% Fat 173-174 
of Top Milks Containing from 7% to 16% Fat . 175-176 
of Creams Containing from 20% to 55% Fat . 176-178 inclusive 

of Whey i79 

How to Prepare Whey ....... 180 

General Remarks on the Use of Mellin's Food . . 181 

List of Mellin's Food Company's Publications . . 183 



THE MELLIN'S FOOD METHOD 

OF 

PERCENTAGE FEEDING 

The Mellin's Food Method provides the physician 
with a means of using Mellin's Food in percentage 
feeding without the necessity of making calculations. 
By the use of the tables and formulas here presented, 
any desired composition in a feeding mixture may be 
obtained. The formulas show not only how great is 
the range of variations, but also that Mellin's Food, 
when used with milk, as it usually should be, has great 
adaptability and will meet any condition of infant 
feeding. 

The use of these tables does not require any calcula- 
tions, but is as nearly automatic as a work of this kind 
can be. 

The milk tables alone will be found of great value to 
the physician; they show two different methods for 
obtaining Creams, Top Milks, and Bottom Milks. 
These tables we believe to be reliable, as they are the 
result of a great many tests in our laboratory. 
Mellin's Food is a true modifier of milk, for not only 
may any desired proportions of constituents be obtained, 
but also the physical condition of the casein of the 
milk is so changed by the Mellin's Food, that it does 
not form tough, indigestible curds in the stomach, so 
trying to the infant digestion. 



THE MELLIN'S FOOD METHOD 

OF 

PERCENTAGE FEEDING 



HOW TO USE THE MELLIN^S FOOD 
METHOD OF PERCENTAGE FEEDING 

LET us assume that we wish to make a mixture 
having Proteids 2%, Fat 3%, and Carbohy- 
drates 7%. On turning to the Percentage Table Index 
we" find on page 12, Proteids 2^, Fat 3%, Carbohy- 
drates 7 % . Against these percentages, we find Formula 
No. 331, page 116. Turning to page 116 we find 
Formula No. 331, which calls for 

MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 

FRESH MILK 2>^ fluidounces 

TOP MILK (10% Fat) 4 >^ fluidounces 

^A^ATER 9^ fluidounces 

This formula calls for Top Milk with 10% Fat. In 
the Top Milk Tables we find how to make Top Milk 
10% Fat from different milks. We will suppose that 



Proteid 


s 2.00 


Fat 


3.00 


Carb. 


7.00 



THE MELLIN'S FOOD METHOD 



the milk obtainable has 3^% Fat; on page 161 is 
the table for preparing 10% Top Milk from milk 
containing 3.4% to '^.^(^0 Fat. 

HOW TO CHANGE PERCENTAGE OF CON- 
STITUENTS WHEN COMPOSITION IS KNOWN 

Let us assume that we have a case of infant feeding 
which is not getting along satisfactorily. We will say 
that the baby is being fed with a mixture which, 
perhaps, contains too much Proteid, indicated by the 
undigested curds found in the stools; that the Fat 
and Carbohydrates seem about right and that we wish 
to reduce the Proteids about ^ of 1%. We turn to 
the Percentage Table Index, find the percentage form- 
ula which shows Proteids V2 of i % less than the one 
now being used, but in which the other constituents 
are the same. We note the page and formula number 
against this Index Formula. The formula number on 
the page indicated will show the formula which will 
produce the exact proportions required. 

Example: We will assume that a mixture is being 
used, the constituents of which are Proteids 2%, Fat 
2%, and Carbohydrates 4%, and that a formula is de- 
sired which will give the following proportions of con- 
stituents: Proteids 1.5%, Fat 2%, Carbohydrates 4%. 



OF PERCENTAGE FEEDING 



III 



We turn to the Percentage Table Index and find the 
desired percentage (page 8). This refers to page 74, 
Formula 213, where we find the formula which gives a 
mixture containing 1.5% Proteids, 2% Fat, and 4% 
Carbohydrates. 

HOW TO CHANGE PERCENTAGE OF CONSTIT- 
UENTS WHEN COMPOSITION IS UNKNOWN 

Let us assume that a. child is taking a mixture, the 
percentage composition of which is not known. We 
find in the Formula Index (page 19) the group 
which contains the same ingredients as those in the 
mixture being used ; then, turning to the pages indi- 
cated, find the formula giving similar quantities of 
Mellin's Food and of the other ingredients; the analy- 
sis of this formula shows very closely the composition 
of the mixture being used. If, for instance, it is desired 
to change the proportion of Fat, we look in the 
Percentage Table Index for the percentage having the 
desired variation. The corresponding formula will 
give definite directions which will produce the desired 
change. We will suppose that the following mixture 
is being given : 

MELLIN'S FOOD 3 tablespoonfuls 

MILK 6 fluidounces 

TOP MILK 4 fluidounces 

WATER 6 fluidounces 



IV 



THE MELLIN'S FOOD METHOD 



The nearest formula to this is (page 89) No. 395 : 



MELLIN'S FOOD 






3 


tablespoonfuls 


MILK 






5^ fluidounces 


TOP MILK 






4 


fluidounces 


WATER 






6]4 fluidounces 


1 has the following 


composition 




Proteids 




2.49 






Fat 




3.02 






Carbohydrates 




6.01 







or in round numbers, Proteids 2.5%, Fat 3%, Carbo- 
hydrates 6%. 

If we wish to reduce the Fat yi of 1%, we find in the 
Percentage Table Index the proportions, Proteids 2.5 %, 
Fat 2.5%, and Carbohydrates 6% (page 15). This 
refers us to page 89, Formula 389, which gives the 
desired percentage of constituents. 
From the foregoing, the physician will at once see that 
the Mellin's Food Method is a simple, practical, and 
accurate system for making any possible combination 
of Proteids, Fat, and Carbohydrates in a mixture for 
infant feeding. The Mellin's Food Method is a time- 
saver and a short cut which will save many hours of 
tedious computation and will furnish correct formulas 
which may be relied upon implicitly, the variation, 
excepting in one or two formulas, not being more than 
%oo o^ I % from the formula required. 



OF PERCENTAGE FEEDING 



The table of formulas is large and contains practically 
every probable formula desired ; also many which 
never will be used, as they are not properly balanced 
rations, their proportions departing so far from those 
in human milk and also from those in mixtures recom- 
mended by leading pediatrists as to be abnormal, but 
they are included in the tables so as to complete all 
the variations from the lowest to the highest. 

The Proteids range from .3 of i% to 3.5% 
The Fats range from o to 4 % 

The Carbohydrates from 2% to 7 % 

The Proteids, with a few exceptions, rise from the 
lower to the next higher by a uniform difference of .25 
of 1%. The Fats and Carbohydrates, except in a few 
cases, rise from the lower to the next higher by a uni- 
form difference of .5 of 1%. These differences are 
believed to be sufficiently small to meet all the require- 
ments of infant feeding, and the range of analyses 
embraces all the combinations of Proteids, Fats, and 
Carbohydrates advised by specialists in this line of work 
to meet the varying requirements of infant feeding. 
For temporary feeding, there will be found many 
formulas in which the nutritive value is low, but which 
will be found invaluable in starting very delicate cases 
and cases requiring radical changes from normal 
feeding. 



VI 



THE MELLIN'S FOOD METHOD 



The formulas of Mellin's Food with Water and 
Mellin's Food with Whey are formulas which have 
been found exceedingly useful in many cases where the 
stomach does not tolerate milk in any quantity ; begin- 
ning with such formulas as these, milk should be 
gradually added until the child is able to take and 
retain a full and properly balanced ration. 
There have been several attempts to make practical 
tables of formulas for percentage feeding, but the Mel- 
lin's Food Method is the first, we believe, to furnish 
a simple, automatic, practical table, which calls for 
absolutely no mathematical work on the part of the 
physician, and which gives at once a formula for a given 
proportion of Proteids, Fat, and Carbohydrates. 
These tables are accurate and the result is less than 
%oo of I % above or below the percentage desired. 
These small differences are well within the errors or 
differences in practical measurement of materials and 
the variability in the composition of milk, cream, etc. 
This extreme accuracy in some cases makes necessary 
the use of apparently small quantities of some of the 
ingredients, but with ordinary care any formula in this 
book may be prepared. 

The Mellin's Food Method enables the physician 
readily and surely to give definite directions for such 
changes and modifications as may seem best. 



OF PERCENT.AGE FEEDING 



VII 



The modifications are retained under the supervision 
of the physician, who can, if necessary, change the pro- 
portions of a feeding mixture at any time and know 
what, is being given without a long, tedious task of 
calculation and with a certainty of knowing that the 
combination ordered will produce the desired percent- 
age. Having decided on the percentage to be used 
the proper combination may be found immediately. 
The physician will at once comprehend the advan- 
tages of the Mellin's Food Method of Percentage 
Feeding; its simplicity, its accuracy, and its adaptability. 
The Mellin's Food Method of Percentage Feeding is 
designed as an aid to the physician in modifying milk, 
that by its use he may obtain accurate results and 
know just what proportions of constituents are being 
given to the infant. 

CALORIE — FUEL VALUE 
The value of food as fuel, or heat-giving property, is 
expressed in terms of potential energy. The unit 
commonly used is the Calorie, which is the amount 
of heat which will raise the temperature of a kilogram 
of water i degree C. 

The Caloric value of Protein, Fats, and Carbohydrates 
generally adopted is as follows (Rubner) : 

I gramme of Protein 4.1 Calories 

I " " Fat 9.3 " 

I " " Carbohydrates 4.1 " 



VIII 



THE MELLIN'S FOOD METHOD 



The quantity of food required by artificially fed infants 
varies according to the conditions of the infant. The 
daily number of Calories required varies from 70 
to 100 Calories per kilogram of weight of the 
child. 

This would apply as follows : Take, for example, an 
infant 3 months old whose weight is 13 lbs. There 
being, approximately, 2.2 lbs. in a kilogram, the weight 
expressed in kilograms would be 5.9 kilos. Multiply- 
ing the number of kilos by 70 gives 413 Calories, the 
number of Calories per day needed by an infant of 3 
months and 13 lbs. weight. 

The following formula for an infant of 3 months, 
page 23, Formula 311, gives 13.5 Calories per 
fluidounce. 

Proteids 2.01 

Fat 1.83 

Carbohydrates 4.51 

Calorie value 13.5 

Thirty (30) fluidounces in 24 hours at 13.5 Calories 
per fluidounce equals 405 Calories in 24 hours, which 
should be sufficient. As the Protein, Fats, and Car- 
bohydrates are interchangeable, so far as the Caloric 
value is concerned, the Fats may be reduced or the 
Carbohydrates increased or all the constituents varied 
to meet the digestive ability and condition of the 



OF PERCENTAGE FEEDING 



infant so long as the total Caloric value is maintained. 
For instance, in the foregoing formula, if the Fat be 
found excessive for a given infant, then the Fat can 
be reduced and the Carbohydrates increased to main- 
tain the total Caloric value, as follows, page 29, 
Formula 306 : 

Proteids 1.99 

Fat 1.51 

Carbohydrates 5.03 

Calorie value 13.3 

Thirty (30) fluidounces in 24 hours at 13.3 Calories 
per fluidounce equals 399 Calories in 24 hours. 

In case any physician meets with any difficulty in 
using these formulas or tables, or by any chance wishes 
for a formula not included in these tables, we shall 
be pleased to answer inquiries and will furnish any 
formulas desired on request. 

We will appreciate any correspondence from physi- 
cians on The Mellin's Food Method of Percentage 
Feeding, and on the subject of Infant Feeding with 
Mellin's Food. 

MELLIN'S FOOD COMPANY 

BOSTON, MASS. 



Percentage Table Index 

Giving Formulas 

from 

Proteids .30% Fat .00% Carbohydrates 2.25% 

to 
Proteids 3.50% Fat 4.00% Carbohydrates 7.00% 

In these formulas there are both animal and vegetable 
proteids; the former of the milk, the latter of Mellin's 
Food. 

The fat is milk fat; Mellin's Food containing but a trace 
of fat. 

The carbohydrates are lactose of the milk and maltose 
and dextrin of Mellin's Food. Mellin's Food is 
starch free. 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 

Number 


.30 
.30 

•35 


.00 

•50 
1. 00 


2.25 
2.00 
2.00 


154 
130 
130 


I 
2 

3 


•35 
•35 
•35 


.00 

.50 

1. 00 


3.00 
2.50 
2.50 


154 
130 

131 


4 
5 
6 


.50 
•50 
.50 
.50 


•50 
•50 
•50 
•50 


2.00 
2.50 

3 00 

350 


67 

147 
147 


7 
8 

9 
10 


•50 
.50 
•50 
•50 


1. 00 
1. 00 
1. 00 
1. 00 


2.00 
2.50 
3.00 
3.50 


146 
130 

44 
132 


II 
12 
13 
14 


.50 
•50 


1.50 
1.50 


3.00 
350 


131 
131 


15 
16 


•50 
.50 


2.00 
2.00 


3.00 
3.50 


44 
131 


17 
18 


.60 
.60 
.60 


.00 

•50 
•50 


4-35 
4.00 

450 


154 
133 
136 


19 
20 
21 


.60 
.60 
.60 


1.00 

1. 00 

1.25 


4.00 
4.50 
2.00 


133 
135 
146 


22 
23 
24 


.60 
.60 


1.50 
1.50 


4.00 
450 


132 
135 


25 
26 


.60 
.60 


2.00 
2.00 


4.00 
450 


132 
133 


27 
28 



OF PERCENTAGE FEEDING 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


.60 


2.50 


4.00 


132 


29 


.60 


2.50 


4.50 


134 


30 


.75 


•15 


4.65 


156 


31 


.75 


•50 


2.50 


22 


32 


•75 


.50 


3.00 


74 


33 


•75 


•50 


3.50 


83 


34 


•75 


.50 


4.00 


148 


35 


.75 


•50 


4^50 


103 


36 


•75 


•50 


5.00 


150 


37 


.75 


.50 


550 


138 


38 


•75 


1. 00 


2.00 


64 


39 


.75 


1. 00 


2.50 


68 


40 


•75 


1. 00 


3-00 


147 


41 


•75 


1. 00 


3^50 


83 


42 


•75 


1. 00 


4.00 


93 


43 


.75 


1. 00 


4^50 


134 


44 


•75 


1. 00 


5^00 


136 


45 


.75 


1. 00 


5^50 


139 


46 


.75 


1.50 


3.00 


76 


47 


•75 


1.50 


3^50 


44 


48 


•75 


1.50 


4.00 


45 


49 


.75 


1.50 


4.50 


134 


50 


.75 


1.50 


5.00 


136 


51 


•75 


1.50 


5^50 


139 


52 


•75 


2.00 


3.00 


44 


53 


•75 


2.00 


3.50 


45 


54 


•75 


2.00 


4.00 


45 


55 


.75 


2.00 


4-50 


134 


56 


.75 


2.00 


5.00 


136 


57 


.75 


2.00 


5.50 


138 


58 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 











Formula 


Proteids 


Fat 


Carbohydrates 


Page 


Number 


•75 


2.50 


4.00 ^ 


46 


59 


.75 


2.50 


4^50 


135 


60 


.75 


2.50 


5^00 


137 


61 


.75 


2.50 


5^50 


139 


62 


.75 


3.00 


4^50 


133 


63 


•75 


3.00 


5.00 


137 


64 


.75 


3.00 


5^50 


138 


65 


•75 


3.50 


5.00 


137 


66 


•75 


4.00 


5.00 


137 


67 


.90 


.20 


5^25 


156 


68 


1. 00 


•25 


5^85 


156 


69 


1. 00 


•50 


3.00 


28 


70 


1. 00 


•50 


3.50 


124 


71 


1. 00 


•50 


4.00 


125 


72 


1. 00 


.50 


4-50 


24 


73 


1. 00 


•50 


5.00 


105 


74 


1. 00 


•50 


5-50 


113 


75 


1. 00 


.50 


6.00 


151 


76 


1. 00 


•50 


6.50 


120 


77 


1. 00 


•50 


7.00 


56 


78 


1. 00 


1. 00 


2.00 


64 


79 


1. 00 


1. 00 


2.25 


22 


80 


1. 00 


1. 00 


2.50 


65 


81 


1. 00 


1. 00 


3.00 


69 


82 


1. 00 


1. 00 


3.50 


76 


83 


1. 00 


1. 00 


4.00 


87 


84 


1. 00 


1. 00 


4-50 


148 


85 


1. 00 


1. 00 


5-00 


105 


86 


1. 00 


1. 00 


5.50 


150 


87 


1. 00 


1. 00 


6.00 


117 


88 


1. 00 


1. 00 


6.50 


54 


89 


1. 00 


1. 00 


7.00 


142 


90 



OF PERCENTAGE FEEDING 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


1. 00 


1.50 


3.00 


146 


91 


1. 00 


1.50 


3.50 


n 


92 


1. 00 


1.50 


4.00 


87 


93 


I.OO 


1.50 


4-50 


148 


94 


1. 00 


1.50 


5.00 


105 


95 


I.OO 


1.50 


5-50 


50 


96 


I.OO 


1.50 


6.00 


52 


97 


I.OO 


1.50 


6.50 


54 


98 


I.OO 


1.50 


7.00 


142 


99 


I.OO 


1-75 


2.75 


146 


100 


I.OO 


2.00 


3.00 


71 


lOI 


I.OO 


2.00 


3-50 


n 


102 


I.OO 


2.00 


4.00 


88 


103 


I.OO 


2.00 


4.50 


97 


104 


I.OO 


2.00 


5.00 


47 


105 


I.OO 


2.00 


5-50 


50 


106 


I.OO 


2.00 


6.00 


52 


107 


I.OO 


2.00 


6.50 


55 


108 


I.OO 


2.00 


7.00 


142 


109 


I.OO 


2.50 


4.00 


45 


no 


I.OO 


2.50 


4-50 


46 


III 


I.OO 


2.50 


5.00 


48 


112 


I.OO 


2.50 


5-50 


50 


113 


I.OO 


2.50 


6.00 


140 


114 


I.OO 


2.50 


6.50 


141 


115 


I.OO 


2.50 


7.00 


142 


116 


I.OO 


3.00 


4.50 


46 


117 


I.OO 


3.00 


5.00 


135 


118 


I.OO 


3.00 


5.50 


49 


119 


I.OO 


3.00 


6.00 


140 


120 


I.OO 


3.00 


6.50 


141 


121 


I.OO 


3-00 


7.00 


143 


122 


I.OO 


3.00 


7.00 


143 


I22A 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


1. 00 


3-50 


5.00 


48 


123 


I.OO 


3-50 


5-50 


51 


124 


I.OO 


3-50 


6.00 


139 


125 


I.OO 


3.50 


6.50 


141 


126 


I.OO 


3.50 


7.00 


143 


127 


I.OO 


4.00 


5-00 


48 


128 


I.OO 


4.00 


5-50 


50 


129 


I.OO 


4.00 


6.00 


140 


130 


I.OO 


4.00 


6.50 


141 


131 


I.OO 


4.00 


7.00 


144 


132 


I.OO 


4.00 


7.00 


144 


I32A 


1.25 


.50 


4.00 


125 


133 


1.25 


•50 


4.50 


33 


134 


1.25 


•50 


5.00 


126 


135 


1.25 


.50 


5.50 


39 


136 


1.25 


.50 


6.00 


128 


137 


1.25 


•50 


6.50 


25 


138 


1.25 


•50 


7.00 


121 


139 


1.25 


I.OO 


4.00 


80 


140 


1.25 


I.OO 


4.50 


90 


141 


1.25 


I.OO 


5.00 


100 


142 


1.25 


I.OO 


5-50 


108 


143 


1.25 


I.OO 


6.00 


114 


144 


1-25 


I.OO 


6.50 


119 


145 


1.25 


I.OO 


7.00 


121 


146 


1.25 


1.50 


3.00 


67 


147 


1.25 


1.50 


3.50 


73 


148 


1.25 


1.50 


4.00 


80 


149 


1.25 


1.50 


4.50 


90 


150 


1.25 


1.50 


5.00 


148 


151 


1.25 


1.50 


5-50 


108 


152 



L=-_ 



OF PERCENTAGE FEEDING 



Percentage Table Index 











Formula 


Proteids 


Fat 


Carbohydrates 


Page 


Number 


1.25 


1.50 


6.00 


114 


153 


1.25 


1.50 


6.50 


151 


154 


1.25 


1.50 


7.00 


121 


155 


1.25 


2.00 


3.00 


67 


156 


1.25 


2.00 


3.50 


73 


157 


1.25 


2.00 


4.00 


80 


158 


1.25 


2.00 


4-50 


90 


159 


1.25 


2.00 


5.00 


100 


160 


1.25 


2.00 


5-50 


149 


161 


1.25 


2.00 


6.00 


115 


162 


1.25 


2.00 


6.50 


119 


163 


1-25 


2.00 


7.00 


55 


164 


1.25 


2.50 


4.00 


80 


165 


1.25 


2.50 


4-50 


90 


166 


1.25 


2.50 


5.00 


100 


167 


1.25 


2.50 


5.50 


150 


168 


1.25 


2.50 


6.00 


51 


169 


1.25 


2.50 


6.50 


53 


170 


1.25 


2.50 


7.00 


56 


171 


1.25 


3.00 


4.50 


91 


172 


1.25 


3.00 


5.00 


46 


173 


1.25 


3.00 


5.50 


48 


174 


1.25 


3.00 


6.00 


138 


175 


1.25 


3.00 


6.50 


53 


176 


1.25 


3.00 


7.00 


56 


177 


1.25 


3-50 


5.00 


47 


178 


1.25 


3.50 


5.50 


49 


179 


1.25 


3.50 


6.00 


51 


180 


1.25 


3-50 


6.50 


140 


181 


1.25 


3-50 


7,00 


55 


182 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Protkids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


1.25 


4.00 


5.00 


47 


183 


1.25 


4.00 


5-50 


49 


184 


1.25 


4.00 


6.00 


51 


185 


1.25 


4.00 


6.50 


53 


186 


1.25 


4.00 


7.00 


55 


187 


1-50 


•50 


4.00 


124 


188 


1.50 


•50 


4-50 


30 


189 


1.50 


•50 


5.00 


34 


190 


1.50 


•50 


5-50 


127 


191 


1.50 


.50 


6.00 


128 


192 


1.50 


•50 


6.50 


40 


193 


1.50 


•50 


7.00 


128 


194 


1.50 


1. 00 


4.00 


124 


195 


1.50 


1. 00 


4-50 


31 


196 


1.50 


1. 00 


5.00 


35 


197 


1.50 


1. 00 


5.50 


25 


198 


1.50 


1. 00 


6.00 


no 


199 


1.50 


1. 00 


6.50 


116 


200 


1.50 


1. 00 


7.00 


120 


201 


1.50 


1.50 


3.00 


64 


202 


1.50 


1.50 


3.50 


69 


203 


1.50 


1.50 


4.00 


74 


204 


1.50 


1.50 


4.50 


85 


205 


1.50 


1.50 


5.00 


93 


206 


1.50 


1.50 


5-50 


103 


207 


1.50 


1.50 


6.00 


no 


208 


1.50 


1.50 


6.50 


117 


209 


1.50 


1.50 


7.00 


151 


210 


1.50 


2.00 


3.00 


65 


211 


1.50 


2.00 


3.50 


69 


212 


1.50 


2.00 


4.00 


74 


213 



OF PERCENTAGE FEEDING 



Percentage Table Index 



Proteids 


Fat 


Cakbohydkates 


Page 


Formula 

Number 


1.50 


2.00 


4-50 


85 


214 


1.50 


2.00 


5.00 


94 


215 


1.50 


2.00 


5.50 


149 


216 


1.50 


2.00 


6.00 


no 


217 


1.50 


2.00 


6.50 


117 


218 


1.50 


2.00 


7.00 


120 


219 


1.50 


2.50 


4.00 


H7 


220 


1.50 


2.50 


4.50 


83 


221 


1.50 


2.50 


5.00 


94 


222 


1.50 


2.50 


5.50 


103 


223 


1.50 


2.50 


6.00 


no 


224 


1.50 


2.50 


6.50 


117 


225 


1.50 


2.50 


7.00 


120 


226 


1.50 


3.00 


4-50 


83 


227 


1.50 


3.00 


5.00 


94 


228 


1.50 


3.00 


5.50 


103 


229 


1.50 


3.00 


6.00 


III 


230 


1.50 


3.00 


6.50 


116 


231 


1.50 


3.00 


7.00 


53 


232 


1.50 


3.50 


5.00 


94 


233 


1.50 


3-50 


5.50 


104 


234 


1.50 


3-50 


6.00 


III 


235 


1.50 


3.50 


6.50 


52 


236 


1.50 


3.50 


7.00 


54 


237 


1.50 


4.00 


5.00 


95 


238 


1.50 


4.00 


5.50 


47 


239 


1.50 


4.00 


6.00 


49 


240 


1.50 


4.00 


6.50 


52 


241 


1.50 


4.00 


7.00 


54 


242 



10 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


1-75 


.50 


4.00 


58 


243 


1.75 


.50 


4.50 


58 


244 


1.75 


•50 


5.00 


59 


245 


1.75 


•50 


5.50 


126 


246 


1.75 


.50 


6.00 


127 


247 


1-75 


.50 


6.50 


40 


248 


1.75 


.50 


7.00 


41 


249 


1.75 


1. 00 


4.00 


124 


250 


1.75 


1. 00 


4.50 


28 


251 


1.75 


1. 00 


5.00 


32 


252 


1.75 


1. 00 


5.50 


36 


253 


1.75 


1. 00 


6.00 


127 


254 


1-75 


1. 00 


6.50 


40 


255 


1-75 


1. 00 


7.00 


41 


256 


1-75 


1.50 


3-50 


22 


257 


1.75 


1.50 


4.00 


22 


258 


1-75 


1.50 


4-50 


23 


259 


1.75 


1.50 


5.00 


88 


260 


1.75 


1.50 


5.50 


97 


261 


1.75 


1.50 


6.00 


106 


262 


1.75 


1.50 


6.50 


114 


263 


1.75 


1.50 


7.00 


118 


264 


1.75 


2.00 


3.50 


65 


265 


1.75 


2.00 


4.00 


69 


266 


1-75 


2.00 


4.50 


79 


267 


1.75 


2.00 


5.00 


88 


268 


1.75 


2.00 


5.50 


97 


269 


1.75 


2.00 


6.00 


106 


270 


1-75 


2.00 


6.50 


114 


271 


1-75 


2.00 


7.00 


118 


272 



OF PERCENTAGE FEEDING 



II 



Percentage Table Index 











Formula 


Proteibs 


Fat 


Carbohybrates 


Page 


Number 


1.75 


2.50 


4.00 


70 


273 


1.75 


2.50 


4-50 


77 


274 


1-75 


2.50 


5.00 


88 


275 


1.75 


2.50 


5-50 


98 


276 


1.75 


2.50 


6.00 


106 


277 


1.75 


2.50 


6.50 


112 


278 


1-75 


2.50 


7.00 


118 


279 


1.75 


3.00 


4.50 


77 


280 


1.75 


3.00 


5-00 


89 


281 


1.75 


3.00 


5-50 


98 


282 


1-75 


3.00 


6.00 


106 


283 


1-75 


3.00 


6.50 


113 


284 


1-75 


3.00 


7.00 


118 


285 


1.75 


3.50 


5.00 


89 


286 


1-75 


3-50 


5-50 


98 


287 


1.75 


3.50 


6.00 


107 


288 


1.75 


3-50 


6.50 


113 


289 


1-75 


3-50 


7.00 


119 


290 


1.75 


4.00 


5.00 


87 


291 


1-75 


4.00 


5.50 


98 


292 


1.75 


4.00 


6.00 


107 


293 


1.75 


4.00 


6.50 


113 


294 


1.75 


4.00 


7.00 


119 


295 


2.00 


.50 


5.00 


58 


296 


2.00 


.50 


5.50 


59 


297 


2.00 


.50 


6.00 


61 


298 


2.00 


.50 


6.50 


62 


299 


2.00 


.50 


7.00 


62 


300 



12 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


2.00 


1. 00 


5.00 


29 


301 


2.00 


I.OO 


5-50 


33 


302 


2.00 


1. 00 


6.00 


126 


303 


2.00 


I.OO 


6.50 


127 


304 


2.00 


I.OO 


7.00 


40 


305 


2.00 


1.50 


5.00 


29 


306 


2.00 


1.50 


5-50 


33 


307 


2.00 


1.50 


6.00 


37 


308 


2.00 


1.50 


6.50 


25 


309 


2.00 


1.50 


7.00 


115 


310 


2.00 


1-75 


4.50 


23 


311 


2.00 


2.00 


4.00 


66 


312 


2.00 


2.00 


4.50 


72 


313 


2.00 


2.00 


5.00 


81 


314 


2.00 


2.00 


5-50 


91 


315 


2.00 


2.00 


6.00 


100 


316 


2.00 


2.00 


6.50 


108 


317 


2.00 


2.00 


7.00 


115 


318 


2.00 


2.50 


4.00 


66 


319 


2.00 


2.50 


4-50 


72 


320 


2.00 


2.50 


5.00 


81 


321 


2.00 


2.50 


5.50 


91 


322 


2.00 


2.50 


6.00 


lOI 


323 


2.00 


2.50 


6.50 


109 


324 


2.00 


2.50 


7.00 


115 


325 


2.00 


3.00 


4-50 


72 


326 


2.00 


3.00 


5.00 


81 


327 


2.00 


3.00 


5.50 


91 


328 


2.00 


3.00 


6.00 


lOI 


329 


2.00 


3.00 


6.50 


109 


330 


2.00 


3.00 


7.00 


116 


331 



OF PERCENTAGE FEEDING 



13 



Percentage Table Index 











Formula 


Proteids 


Fat 


Carbohydrates 


Page 


Number 


2.00 


3-50 


5.00 


81 


332 


2.00 


3.50 


5-50 


92 


333 


2.00 


3.50 


6.00 


lOI 


334 


2.00 


3.50 


6.50 


109 


335 


2.00 


3.50 


7.00 


116 


336 


2.00 


4.00 


5.00 


79 


337 


2.00 


4.00 


5.50 


92 


338 


2.00 


4.00 


6.00 


lOI 


339 


2.00 


4.00 


6.50 


log 


340 


2.00 


4.00 


7.00 


150 


341 


2.25 


•50 


6.00 


60 


342 


2.25 


.50 


6.50 


61 


343 


2.25 


.50 


7.00 


62 


344 


2.25 


1. 00 


6.00 


126 


345 


2.25 


1. 00 


6.50 


38 


346 


2.25 


1. 00 


7.00 


39 


347 


2.25 


1.50 


6.00 


35 


348 


2.25 


1.50 


6.50 


38 


349 


2.25 


1.50 


7.00 


39 


350 


2.25 


2.00 


6.00 


95 


351 


2.25 


2.00 


6.50 


105 


352 


2.25 


2.00 


7.00 


III 


353 


2.25 


2.50 


4.00 


65 


354 


2.25 


2.50 


4.50 


68 


355 


2.25 


2.50 


5.00 


76 


356 


2.25 


2.50 


5-50 


85 


357 


2.25 


2.50 


6.00 


95 


358 


2.25 


2.50 


6.50 


104 


359 


2.25 


2.50 


7.00 


III 


360 



14 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


2.25 


3.00 


4-50 


68 


361 


2.25 


3.00 


5.00 


74 


362 


2.25 


3.00 


5-50 


85 


363 


2.25 


3.00 


6.00 


95 


364 


2.25 


3.00 


6.50 


104 


365 


2.25 


3.00 


7.00 


112 


366 


2.25 


3-50 


5.00 


75 


367 


2.25 


3-50 


5-50 


86 


368 


2.25 


3.50 


6.00 


96 


369 


2.25 


3.50 


6.50 


149 


370 


2.25 


3-50 


7.00 


112 


371 


2.25 


4.00 


5.00 


75 


372 


2.25 


4.00 


5-50 


86 


373 


2.25 


4.00 


6.00 


96 


374 


2.25 


4.00 


6.50 


104 


375 


2.25 


4.00 


7.00 


112 


376 


2.50 


.50 


6.50 


60 


377 


2.50 


.50 


7.00 


61 


378 


2.50 


1. 00 


6.00 


32 


379 


2.50 


1. 00 


6.50 


36 


380 


2.50 


1. 00 


7.00 


38 


381 


2.50 


1.50 


6.00 


125 


382 


2.50 


1.50 


6.50 


37 


383 


2.50 


1.50 


7.00 


39 


384 


2.50 


2.00 


6.00 


32 


385 


2.50 


2.00 


6.50 


36 


386 


2.50 


2.00 


7.00 


25 


387 ^ 


2.50 


2.25 


5-50 


23 


388 



OF PERCENTAGE FEEDING 



15 



Percentage Table Index 



Proteids 


F.x 


Carbohydrates 


Page 


Formula 

Number 


2.50 


2.50 


6.00 


89 


389 


2.50 


2.50 


6.50 


99 


390 


2.50 


2.50 


7.00 


107 


391 


2.50 


3.00 


4-50 


66 


392 


2.50 


3.00 


5.00 


70 


393 


2.50 


3.00 


5-50 


78 


394 


2.50 


3.00 


6.00 


89 


395 


2.50 


3.00 


6.50 


99 


396 


2.50 


3.00 


7.00 


107 


397 


2.50 


3.50 


5.00 


70 


398 


2.50 


3.50 


5-50 


78 


399 


2.50 


3.50 


6.00 


84 


400 


2.50 


3-50 


6.50 


99 


401 


2.50 


3-50 


7.00 


108 


402 


2.50 


4.00 


5.00 


70 


403 


2.50 


4.00 


5-50 


78 


404 


2.50 


4.00 


6.00 


84 


405 


2.50 


4.00 


6.50 


99 


406 


2.50 


4.00 


7.00 


149 


407 


2.75 


.50 


7.00 


61 


408 


2.75 


1. 00 


6.50 


34 


409 


2.75 


1. 00 


7.00 


37 


410 


2.75 


1.50 


6.50 


34 


411 


2.75 


1.50 


7.00 


37 


412 


2.75 


2.00 


6.50 


34 


413 


2.75 


2.00 


7.00 


38 


414 



i6 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 

XUMBER 


2.75 
2.75 
2.75 
2.75 


2.50 
2.50 
2.50 
2.50 


6.00 

6.35 
6.50 
7.00 


23 

24 

92 

102 


415 
416 

417 
418 


2.75 
2.75 
2.75 


3.00 
3.00 
3.00 


6.00 
6.50 
7.00 


82 

92 

102 


419 
420 
421 


2.75 

2.75 
2.75 


3-50 

3-50 
3-50 


6.00 
6.50 
7.00 


82 

93 
102 


422 

423 
424 


2.75 
2.75 
2.75 
2.75 
2.75 


4.00 
4.00 
4.00 
4.00 
4.00 


5.00 

5-50 
6.00 
6.50 
7.00 


66 
72 
79 
93 
102 


425 
426 

427 
428 
429 


3.00 


.50 


7.00 


60 


430 


3.00 
3.00 


1. 00 
1. 00 


6.50 
7.00 


58 
60 


431 
432 


3.00 
3.00 


1.50 
1.50 


6.50 
7.00 


31 
35 


433 
434 


3.00 
3.00 


2.00 
2.00 


6.50 
7.00 


31 
36 


435 
436 


3.00 
3.00 


2.50 
2.50 


6.50 
7.00 


31 
35 


437 
438 



OF PERCENTAGE FEEDING 



17 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


3.00 


2.75 


7.00 


24 


439 


3.00 


3.00 


6.00 


75 


440 


. 3-00 


3.00 


6.50 


86 


441 


3.00 


3.00 


7.00 


96 


442 


3.00 


3-50 


6.00 


75 


443 


3.00 


3-50 


6.50 


86 


444 


3.00 


3-50 


7.00 


96 


445 


3.00 


4.00 


5.00 


64 


446 


3.00 


4.00 


5.50 


68 


447 


3-00 


4.00 


6.00 


76 


448 


3.00 


4.00 


6.50 


87 


449 


3.00 


4.00 


7. GO 


97 


450 


3.25 


•50 


7.00 


59 


451 


3-25 


1. 00 


7.00 


59 


452 


3-25 


1.50 


7.00 


32 


453 


3-25 


2.00 


7.00 


125 


454 


3-25 


2.50 


6.50 


29 


455 


3-25 


2.50 


7.00 


33 . 


456 


3-25 


3.00 


6.50 


28 


457 


3-25 


3.00 


7.00 


24 


458 


3-25 


3.50 


6.00 


71 


459 


3.25 


3-50 


6.50 


78 


460 


3.25 


3-50 


7.00 


84 


461 



i8 



THE MELLIN'S FOOD METHOD 



Percentage Table Index 



Proteids 


Fat 


Carbohydrates 


Page 


Formula 
Number 


3-25 

3.25 
3.25 


4.00 
4.00 
4.00 


6.00 
5.50 
7.00 


71 

79 
84 


462 

463 
464 


3-50 


1.50 


7.00 


29 


465 


3.50 


2.00 


7.00 


30 


466 


3.50 


2.50 


7.00 


30 


467 


3.50 

3-50 


3.00 
3.00 


6.50 
7.00 


28 
30 


468 
469 


3.50 
3.50 


3-50 
3-50 


6.50 
7.00 


73 
82 


470 

471 


3.50 
3.50 
3.50 


4.00 
4.00 
4.00 


6.00 
6.50 
7.00 


67 

73 
82 


472 

473 
474 



OF PERCENTAGE FEEDING iQ 



Formula Index 



Formulas Containing Pages 

Mellin's Food and Fresh Milk . . 21- 25 inclusive 
Mellin's Food, Fresh Milk, and 

Bottom Milk 27- 41 " 

Mellin's Food, Fresh Milk, and 

Cream ...... 43- 56 . ** 

Mellin's Food, Fresh Milk, and 

Skimmed Milk .... 57- 62 *< 
Mellin's Food, Fresh Milk, and 

Top Milk 63-121 " 

Mellin's Food and Bottom Milk . 123-128 «* 

Mellin's Food and Cream . . 129-144 ** 

Mellin's Food and Top Milk . . 145-151 ** 

Mellin's Food and Water . . . 153-154 ** 

Mellin's Food and Whey . . . 155-156 ** 



Formulas 

Containing Mellin's Food and Fresh Milk 



22 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Melliri's Food and Fresh Milk 





Proportions 


Composition 


en 


4 

lO 

3 

lO 


8o 

MELLIN'S FOOD 

105 grains, or i level tablespoonful 

FRESH MILK 4 fluidounces 
WATER 12 fluidounces 


Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. • 

Fat 

Carb. 

Salts 
Water 


1. 00 
1. 00 

2.25 

1-75 
1.50 
3.50 

•75 

.50 

2.50 

1.75 
1.50 
4.00 


ACTUAL 
1.03 

•93 
2.31 

.24 

95-49 
100.00 

1.63 
1.50 

3-57 

'Z7 

92-93 

100.00 

•73 

•52 

2.48 

.20 

96.07 

100.00 

1.72 

1-55 
3-94 

.40 

92-39 
100,00 


6.7 

10.8 
5-5 

II-5 


MELLIN'S FOOD 

157.5 grains, or i}4. level tablespoonfuls 

FRESH MILK 6>^ fluidounces 
WATER 9K fluidounces 


32 

MELLIN'S FOOD 

171 grains, or i level tablespoonful and 
2 level teaspoonf uls 

FRESH MILK 2^4 fluidounces 

WATER 131^ fluidounces 


258 

MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 
2% level teaspoonf uls 

FRESH MILK 6^ fluidounces 

WATER g% fluidounces 



OF PERCENTAGE FEEDING 



23 



F ormula s 

Containing Mellin's Food and Fresh Milk 





Proportions 


COMPOSITI 


3N 




12 
10 

14 
16 


MELLIN'S FOOD 

210 grains, or 2 level tablespoonfuls 

FRESH MILK 8 fluidounces 
WATER 8 fluidounces 


Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 
Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 


2.00 
1-75 
4.50 

1-75 
1.50 
4.50 

2.50 
2.25 
5.50 

2.75 
2.50 
6.00 


ACTUAL 
2.01 
1.83 

4-51 

.46 

91.19 

100.00 

1.74 
1.48 

4-52 

.42 

91.84 

100.00 

2.38 

2.15 

5-45 

•55 

- 89.47 

100.00 

2.74 
2.51 
6.02 

.63 

88.10 

100 00 


13-5 
12.2 

16.2 
18.5 


MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 
4}4 level teaspoonfuls 

FRESH MILK 6/2 fluidounces 

WATER 9K fluidounces 


388 

MELLIN'S FOOD 

262.5 grains, or 2^ level tablespoonfuls 

FRESH MILK g)4 fluidounces 
WATER 6)4 fluidounces 


MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 
2 level teaspoonfuls 

FRESH MILK 11^ fluidounces 

WATER 4j4 fluidounces 



24 



THE MELLIN^S FOOD METHOD 



Formulas 

Containing Mellin's Food and Fresh Milk 



Proportions 



Composition 



a o 



17 



416 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 

FRESH MILK 11 fluidounces 



WATER 



5 fluidounces 



458 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 



FRESH MILK 
WATER 



13^ fluidounces 
2^ fluidounces 



73 

MELLIN'S FOOD 

367.5 grains, or 2/4 level tablespoonfuls 



FRESH MILK 
WATER 



2^ fluidounces 
[3^ fluidounces 



439 

MELLIN'S FOOD 

367.5 grains, or 3^^ level tablespoonfuls 

FRESH MILK 12 fluidounces 

WATER 4 fluidounces 



Prot. 

Fat 

Garb. 

Salts 
Water 



Prot. 

Fat 

Garb. 

Salts 
Water 



2.75 
2.50 

6.35 



3.25 
3.00 
7.00 



Prot. 1. 00 
Fat .50 

Garb. 4.50 

Salts 
Water 



Prot. 3.00 
Fat 2.75 
Garb. 7.00 

Salts 
Water 



2.75 
2.47 

6.36 

.64 
87.78 



100.00 



3.24 
2.99 
7.01 

•74 
86.02 



100.00 



•54 
4.48 

•31 

93-67 



100.00 



3.01 
2.67 
7.12 

•71 

86.49 



8.6 



OF PERCENTAGE FEEDING 



25 



Formulas 

Containing Mellin's Food and Fresh Milk 



Proportions 



Composition 



X Q 

2 D « 



14 



198 



MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 
3 level teaspoonfuls 

FRESH MILK 4^^ fluidounces 

WATER II K fluidounces 



387 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 
Yz level teaspoonf ul 

FRESH MILK 9^^ fluidounces 

WATER 6^ fluidounces 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 
I level teaspoonful 



FRESH MILK 
WATER 



(i% fluidounces 
9^ fluidounces 



138 



MELLIN'S FOOD 

577-5 grains, or 5^ level tablespoonfuls 

FRESH MILK zY'i. fluidounces 

WATER 13)^ fluidounces 



Prot. 1.50 

Fat 1. 00 

Carb. 5.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.50 

2.00 
7.00 



Prot. 2.00 
Fat 1.50 
Carb. 6.50 

Salts 
Water 



Prot. 1.25 
Fat .50 

Carb. 6.50 

Salts 
Water 



ACTUAL 
1.50 

1. 01 

5-52 
.42 

91-55 



100.00 



2.48 
2.03 

6-99 

.62 

87.88 



2.01 
1.51 
6.50 

•53 
89.45 



1.25 

•53 

6.48 

.41 

91-33 



18.3 



5-5 



II. 7 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



28 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



< as O 



i8 



17 



70 

MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2>^ level teaspoonfuls 

FRESH MILK y^ fluidounce 

BOTTOM MILK (2% Fat) 3 fluidounces 

WATER 12)^ fluidounces 



468 



MELLIN'S FOOD 

214.5 grains, or 6>^ level teaspoonfuls 
FRESH MILK 6 fluidounces 

BOTTOM MILK (3% Fat) 9 fluidounces 
WATER I fluidounce 



457 

MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4^ level teaspoonfuls 

FRESH MILK 12 fluidounces 

BOTTOM MILK (3% Fat) i^^ fluidounces 

WATER 2% fluidounces 



MELLIN'S FOOD 

259.5 grains, or 2 level tablespoonfuls and 

1 3^ level teaspoonfuls 

FRESH MILK i fluidounce 

BOTTOM MILK(2.5o% Fat) 5 1^ fluidounces 

WATER 9% fluidounces 



Prot. 1. 00 
Fat .50 

Carb. 3.00 

Salts 
Water 



ACTUAL 
1.03 

•49 

3.02 

.26 

95.20 







100.00 


Prot. 


3.50 


3-50 


Fat 


3.00 


300 


Carb. 


6.50 


6.52 


Salts 




.76 


Water 




86.22 




100.00 


Prot. 


3-25 


3.24 


Fat 


3.00 


3.00 


Carb. 


6.50 


6.50 


Salts 




.72 


Water 




86.54 

100.00 


Prot. 


1-75 


1. 71 


Fat 


1. 00 


1.04 


Carb. 


4.50 


4.53 


Salts 




.42 


Water 




92.30 



6.5 



21.6 



10.9 



OF PERCENTAGE FEEDING 



29 



Fo r m u las 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



S3 

as A 
0(i 



17 



455 

MELLIN'S FOOD 

259.5 grains, or 2 level tablespoonfuls and 

i}4, level teaspoonfuls 

FRESH MILK i fluidounce 

BOTTOM MILK (3% Fat) i2>^ fluidounces 

WATER zYz fluidounces 



301 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK i fluidounce 

BOTTOM MILK (2% Fat) 6>^ fluidounces 

WATER 8^ fluidounces 



306 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 3 fluidounces 

BOTTOM MILK (3% Fat) 4^^ fluidounces 

WATER 8>^ fluidounces 



465 



MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK i^ fluidounces 

BOTTOM MILK (1.50% Fat) i3fluidounces 

WATER 1% fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



3.25 
2.50 
6.50 



ACTUAL 

3-24 

2.50 

6.54 

.72 

87.00 







100 00 


Prot. 


2.00 


2.00 


Fat 


1. 00 


1.03 


Carb. 


5-00 


5-05 


Salts 




.48 


Water 




91.44 

100.00 


Prot. 


2.00 


I 99 


Fat 


1.50 


I-5I 


Carb. 


5.00 


5-03 


Salts 




.48 


Water 




90.99 

100.00 


Prot. 


3.50 


3.50 


Fat 


1.50 


1.52 


Carb. 


7.00 


7-03 


Salts 




.78 


Water 




87.17 



13-3 



[8.1 



30 



THE MELLIN'S FOOD METHOD 



Form ul a s 

Containing Mellin's Food, Fresh Milk and Bottom Milk 





Proportions 


Composition 


2 3 « 

< Qi 


iS 

i8 

i8 

8 


466 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 2>^ fluidounces 

BOTTOM MILK (2% Fat) 12 fluidounces 

WATER 1)4 fluidounces 


Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 


3-50 
2.00 
7.00 

3.50 
2.50 
7.00 

3.50 
3.00 
7.00 

1.50 

•50 

4.50 


ACTUAL 
3-48 

2.02 
7.00 

86.72 


19.4 

20.9 

22.4 

9.2 


100.00 

3-49 

2.50 

7.02 

.78 

86.21 


467 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 3^ fluidounces 

BOTTOM MILK (2. 50% Fat) lo^fluidounces 

WATER I ^fluidounces 


100.00 

3-50 
3.02 

7.03 

.78 

85.67 


469 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 8 fluidounces 

BOTTOM MILK (3% Fat) 6^ fluidounces 

WATER ij4 fluidounces 


100.00 

1.49 

•53 

4.51 

■38 

93-09 


189 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

2_K level teaspoonfuls 

FRESH MILK K Auidounce 

BOTTOM MILK(i.5o% Fat) 4>^ fluidounces 

WATER II fluidounces 


100.00 



OF PERCENTAGE FEEDING 



31 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 














XQ 


H 

1 


Proportions 


Composition 


III 

OS 




196 






ACTUAL 






Prot. 


1.50 


1.47 




8 


MELLIN'S FOOD 

292,5 grains, or 2 level tablespoonfuls and 


Fat 


1. 00 


1. 01 


10.5 




2Y2. level teaspoonfuls 


Carb. 


4.50 


4-49 






FRESH MILK 2 fluidounces 


Salts 




•38 






BOTTOM MILK (3% Fat) 3 fluidounces 
WATER II fluidounces 


Water 
Prot. 


3.00 


92.65 




100.00 
3.00 


433 


16 


MELLIN'S FOOD 


Fat 


1.50 
6.50 




16.7 




292.5 grains, or 2 level tablespoonfuls and 


Carb. 


1-51 






2Y2 level teaspoonfuls 


6.51 






FRESH MILK % fluidounce 


Salts 




.69 






BOTTOM MILK (2% Fat) 11 3^ fluidounces 


Water 




88.29 






WATER 3^8 fluidounces 


Prot. 


3.00 


100. GO 
3.01 




435 


16 


MELLIN'S FOOD 


Fat 






1S.2 




292.5 grains, or 2 level tablespoonfuls and 


2.00 


2.01 






2^ level teaspoonfuls 


Carb. 


6.50 


6.52 






FRESH MILK 2 fluidounces 


Salts 




.69 






BOTTOM MILK (2.50 % Fat) i o^ fluidounces 


Water 




87-77 






WATER zH fluidounces 


Prot. 


3.00 


100.00 
3.00 




437 


16 


MELLIN'S FOOD 


Fat 
Carb, 


2.50 
6.50 


2.50 


19-5 




292,5 grains, or 2 level tablespoonfuls and 






2^2. level teaspoonfuls 


6.50 






FRESH MILK 6K fluidounces 


Salts 




.68 






BOTTOM MILK (3% Fat) 6 fluidounces 
WATER z^A fluidounces 


Water 




8732 




100.00 



32 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



2 S w 

< Kl O 



H 



14 



453 

MELLIN'S FOOD 

309 grains, or 2 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 2% fluidounces 

BOTTOM MILK (1.50% Fat) 11 fluidounces 

WATER 2)4 fluidounces 



MELLIN'S FOOD 

315 grains, 
FRESH MILK 
BOTTOM MILK 
WATER 



252 

or 3 level tablespoonfuls 
I fluidounce 

[2.50% Fat) 5 fluidounces 
10 fluidounces 



379 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK i fluidounce 

BOTTOM MILK (1.50% Fat) S)4 fluidounces 
WATER 6)4 fluidounces 



385 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 6 fluidounces 

BOTTOM MILK (3% Fat) 334: fluidounces 
WATER 6% fluidounces 



Prot. 3.25 
Fat 1,50 
Carb. 7.00 

Salts 
Water 



Prot. 1.75 
Fat 1. 00 
Carb. 5.00 

Salts 
Water 



Prot. 2.50 
Fat 1. 00 
Carb. 6.00 

Salts 
Water 



Prot. 2.50 
Fat 2.00 
Carb. 6.00 

Salts 
Water 



ACTUAL 

3.26 

1.50 

6.99 

.74 

87.51 



1.72 
1. 00 
5.00 

.44 
91.84 



100.00 



2.48 

I.OI 

6.00 

•59 
I9.92 



2.50 
2.04 
6.02 

'•59 
88.85 



17.7 



II-5 



13-9 



16.9 



100.00 



OF PERCENTAGE FEEDING 



33 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



5 j^ 



17 



456 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 2% fluidounces 

BOTTOM MILK (3% Fat) 11 fluidounces 
WATER 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

^'2 level teaspoonf ul 

FRESH MILK y^ fluidounce 

BOTTOM MILK (2% Fat) 3^ fluidounces 

WATER 12^ fluidounces 



302 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

y level teaspoonful 

FRESH MILK i fluidounce 

BOTTOM MILK {2% Fat) 6^ fluidounces 

WATER 534: fluidounces 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 414: fluidounces 

BOTTOM MILK (3% Fat) 3 fluidounces 

WATER 8,3^ fluidounces 



Prot. 

Fat 
Carb. 

Salts 
Water 



3-25 
2.50 
7.00 



ACTUAL 

3-24 
2.50 
6.99 

.73 

86.54 







100.00 


Prot. 


1.25 


1.26 


Fat 


•50 


•52 


Carb. 


4.50 


4.53 


Salts 




•35 


Water 




93.34 
100.00 


Prot. 


2.00 


2.01 


Fat 


1. 00 


-99 


Carb. 


5.50 


5-52 


Salts 




•50 


Water 




90.98 
100.00 


Prot. 


2.00 


1.99 


Fat 


1.50 


I-5I 


Carb. 


5.50 


5-49 


Salts 




•49 


Water 




90.52 



20.6 



8.9 



12.5 



14. 



34 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



w Q 

< a: 



15 



15 



409 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonlul 

FRESH MILK ]i fluidounce 

BOTTOM MILK (1.50% Fat)io^ fluidounces 

WATER 1)1 fluidounces 



411 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 2 fluidounces 

BOTTOM MILK (2% Fat) 83^: fluidounces 

WATER t^% fluidounces 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK >^ fluidounce 

BOTTOM MILK (3% Fat) \o% fluidounces 

WATER 5^ fluidounces 



190 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK Y2 fluidounce 

BOTTOM MILK (1.50% Fat) 4^4 fluidounces 

WATER 113/ fluidounces 



Prot. 2.75 

Fat 1. 00 

Carb. 6.50 

Salts 
Water 



ACTUAL 

2.77 
I.OI 

6.51 
.65 

89.06 







100.00 


Prot. 


2.75 


2.75 


Fat 


1.50 


I-5I 


Carb. 


6,50 


6.49 


Salts 




.65 


Water . 




88.60 



100.00 



Prot. 


2.75 


2.76 


Fat 


2.00 


2.00 


Carb. 


6.50 


6.50 


Salts 




.64 


Water 




88.10 



100.00 



Prot. 


1.50 


1.50 


Fat 


■50 


•51 


Carb. 


5.00 


4.98 


Salts 
Water 




.40 

92.61 

100.00 



15- 



[6.3 



7.8 



9.8 



OF PERCENTAGE FEEDING 



35 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



13 



16 



16 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 3 fluidounces 

BOTTOM MILK (3% Fat) iJ^T fluidounces 

WATER 1 1 14: fluidounces 



348 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 3 fluidounces 

BOTTOM MILK (2.50% Fat) 5^ fluidounces 

WATER 71^ fluidounces 



438 



MELLIN'S FOOD 

352.5 grains, or i level tablespoonful and 

7^^ level teaspoonfuls 

FRESH MILK 8 fluidounces 

BOTTOM MILK (3% Fat) 4 fluidounces 

WATER 4 fluidounces 



434 

MELLIN'S FOOD 

358.5 grains, or 2 level tablespoonfuls and 

^Yz level teaspoonfuls 

FRESH MILK i fluidounce 

BOTTOM MILK (2% Fat) io|^ fluidounces 



WATER 



fluidounces 



Prot. 1.50 

Fat 1. 00 

Carb. 5.00 

Salts 
Water 



ACTUAL 

1.48 

1.00 

4.96 

.40 

92.16 







100.00 


Prot. 


2.25 


2.28 


Fat 


1.50 


1. 51 


Carb. 


6.00 


6.01 


Salts 




.56 


Water 




89.64 
100.00 


Prot. 


3.00 


3.00 


Fat 


2.50 


2.51 


Carb. 


7.00 


6.99 


Salts 




.70 


Water 




86.80 
100.00 


Prot. 


3.00 


2.99 


Fat 


1.50 


1-52 


Carb. 


7.00 


7.02 


Salts 




.70 


Water 




8777 



15. 1 



20.3 



17.5 



36 



THE MELLIN'S FOOD METHOD 



F orm u las 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



W3 Q 

2 2 a 

S J ^ 



14 



14 



436 



MELLIN'S FOOD 

358.5 grains, or 2 level tablespoonfuls and 

^% level teaspoonfuls 

FRESH MILK y/^ fluidounces 

BOTTOM MILK (2.50% Fat) 83^: fluidounces 

WATER ^yi fluidounces 



MELLIN'S FOOD 

367.5 grains, or 3)^ level tablespoonfuls 
FRESH MILK i fluidounce 

BOTTOM MILK (2.50% Fat) 5 fluidounces 
WATER 10 fluidounces 



386 



MELLIN'S FOOD 

375 grains, or 2 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 6>^ fluidounces 

BOTTOM MILK (3% Fat) 3 fluidounces 

WATER 6K fluidounces 



380 

MELLIN'S FOOD 

381 grains, or 3 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK i^ fluidounces 

BOTTOM MILK(i.5o% Fat) 7^ fluidounces 

WATER (yji fluidounces 



Prot. 3.00 
Fat 2.00 
Carb. 7.00 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.75 

1. 00 

550 



ACTUAL 
2.99 

2.02 

7.03 

.70 

87.26 



[ 00.00 



1.78 

•99 

5-51 

.46 

91.26 







100.00 


Prot. 


2.50 


2.50 


Fat 


2.00 


2.00 


Carb. 


6.50 


6.52 


Salts 




.61 


Water 




88.37 

100.00 


Prot. 


2.50 


2.47 


Fat 


1. 00 


1. 01 


Carb. 


6.50 


6.52 


Salts 




.60 


Water 




89.40 



19. 



12.3 



17.5 



14.6 



OF PERCENTAGE FEEDING 



37 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



2: J ^ 
< a! O 



14 



15 



383 



MELLIN'S FOOD 

381 grains, or 3 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 1^/ fluidounces 

BOTTOM MILK (2.50% Fat) 8 fluidounces 

WATER 6)^ fluidounces 



308 



MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

2)4 level teaspoonfuls 

FRESH MILK S'A fluidounces 

BOTTOM MILK (3% Fat) i>^ fluidounces 

^A^ATER 9 fluidounces 



410 

MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

2^ level teaspoonfuls 

FRESH MILK >i fluidounce 

BOTTOM MILK (1.50% Fat) 10 fluidounces 

WATER s/s fluidounces 



412 

MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

2}4 level teaspoonfuls 

FRESH MILK 2^ fluidounces 

BOTTOM MILK (2% Fat) 8 fluidounces 

WATER sA fluidounces 



Prot. 2.50 
Fat 1.50 
Carb. 6.50 

Salts 
Water 



Prot. 2.00 
Fat 1.50 
Carb. 6.00 

Salts 
Water 



Prot. 2.75 
Fat i.oo 
Carb. 7.00 

Salts 
Water 



Prot. 2.75 
Fat 1.50 
Carb. 7.00 

Salts 
Water 



ACTUAL 
2.48 

1.49 
6.53 

.60 
88.90 



2.01 

6.05 

.52 
89.91 



2.75 

•99 

7.02 

.67 
18.S7 



2.76 

1.52 

7.03 

.67 

88.02 



16.1 



[4.8 



15-7 



[7.2 



38 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



2 ^ a 

< K O 



15 



13 



13 



14 



414 

MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 
2>^ level teaspoonfuls 

FRESH MILK 2^ fluidounces 

BOTTOM MILK (3% Fat) 8 fluidounces 

WATER s^ fluidounces 

MELLIN'S FOOD 

420 grains, or 4 level tablespoonfuls 

FRESH MILK ^ fluidounce 

BOTTOM MILK (2% Fat) 7 J^ fluidounces 
WATER SVs fluidounces 



349 

MELLIN'S FOOD 

420 grains, or 4 level tablespoonfuls 

FRESH MILK i fluidounce 

BOTTOM MILK {^3% Fat) 7 fluidounces 
WATER 8 fluidounces 



381 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 
)4 level teaspoonful 

FRESH MILK i>^ fluidounces 

BOTTOM MILK (1.50% Fat) 7 >^ fluidounces 

WATER 7 fluidounces 



Prot. 2.75 
Fat 2.00 
Carb. 7.00 

Salts 
Water 



ACTUAL 
2.74 
2.00 
7.01 

.66 
87.59 







100.00 


Prot. 


2.25 


2.24 


Fat 


I. CO 


1.02 


Carb. 


6.50 


6.53 


Salts 




.57 


Water 




89.64 
100,00 


Prot. 


2.25 


2.25 


Fat 


1-50 


1.49 


Carb. 


6.50 


6.54 


Salts - 




.57 


Water 




89.15 
100.00 


Prot. 


2.50 


2.50 


Fat 


I.OO 


1. 01 


Carb. 


7.00 


7.00 


Salts 




.62 


Water 




88.87 



18.6 



14.4 



15- 



154 



OF PERCENTAGE FEEDING 



39 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



< =i o 



14 



13 



384 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 2 fxuidounces 

BOTTOM MILK (2.50% Fat) 7 fluidounces 

WATER 7 fluidounces 



136 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK ^ fluidounce 

BOTTOM MILK (2.50% Fat) 2 K fluidounces 

WATER 13 fluidounces 



347 

MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK % fluidounce 

BOTTOM MILK (2% Fat) 6;^ fluidounces 

WATER S3s fluidounces 



350 

MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK y/^ fluidounces 

BOTTOM MILK (3% Fat) 4 '< fluidounces 

WATER 83/s fluidounces 



Prot. 2.50 
Fat 1.50 
Carb. 7.00 

Salts 
Water 



Prot. 

Fat 
Garb. 

Salts 
Water 



1.25 

•50 

5'5o 



ACTUAL 
2.48 

1.50 

6.98 

.62 

88.42 



[ 00.00 



1.24 

5-49 

•3S 

92-39 







100.00 


Prot. 


2.25 


2.25 


Fat 


I. GO 


I.OI 


Carb. 


7.00 


7.01 


Salts 




•59 


Water 




89.14 

100.00 


Prot. 


2.25 


2.23 


Fat 


150 


1.50 


Carb. 


7.00 


6.99 


Salts 




.58 


Water 




88.70 



16.8 



151 



16.5 



40 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



2 S « 

ill 

< ai O 
US 



248 



MELLIN'S FOOD 

502.5 grains, or 4 level tablespoonfuls and 

2}i level teaspoonfuls 

FRESH MILK )4 fluidounce 

BOTTOM MILK(i.5o% Fat) 4K fluidounces 

WATER II fluidounces 



255 

MELLIN'S FOOD 

502.5 grains, or 4 level tablespoonfuls and 

2}4 level teaspoonfuls 

FRESH MILK i>^ fluidounces 

BOTTOM MILK (3% Fat) 3/^ fluidounces 

WATER 10 ?8 fluidounces 



MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK i fluidounce 

BOTTOM MILK (2.50 % Fat) 5 }( fluidounces 

WATER g34 fluidounces 



MELLIN'S FOOD 

541.5 grains, or 5 level tablespoonfuls and 

)4 level teaspoonful 

FRESH MILK j^ fluidounce 

BOTTOM MILK (2% Fat) 3X fluidounces 

WATER 12?/ fluidounces 



Prot. 1.75 
Fat .50 

Carb. 6.50 

Salts 
Water 



ACTUAL 

6.52 

•49 
90.74 







100.00 


Prot. 


1.75 


1.74 


Fat 


1. 00 


1. 00 


Carb. 


6.50 


6.53 


Salts 
Water 




.49 

90.24 

100.00 


Prot. 


2.00 


1.99 


Fat 


1. 00 


I.OI 


Carb. 


7.00 


6.99 


Salts 




•55 


Water 




89.46 



100.00 



Prot. 


1.50 


1.50 


Fat 


•50 


•51 


Carb. 


6.50 


6.53 


Salts 
Water 




.46 

91.00 

100.00 



14. 



OF PERCENTAGE FEEDING 



41 



Formulas 

Containing Mellin's Food, Fresh Milk and Bottom Milk 



Proportions 



Composition 



5 j^ 



249 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonf uls and 

I level teaspoonful 

FRESH MILK ^ fluidounce 

BOTTOM MILK (1.50% Fat)4^ fluidounces 

WATER 1 1 }i fluidounces 



256 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 3 fluidounces 

BOTTOM MILK (3% Fat) 2 fluidounces 

WATER II fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 

•50 

7.00 



ACTUAL 
1.76 

7.00 

90.22 



13- 







100.00 


Prot. 


1.75 


177 


Fat 


1. 00 


1.03 


Carb. 


7.00 


7.00 


Salts 
Water 




•51 
89.69 



14.6 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



44 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



u; Q 

6r 



53 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

J4 level teaspoonful 

FRESH MILK ^ fluidounce 

CREAM (16% Fat) 2 fluidounces 

WATER 1334; fluidounces 



17 

MELLIN'S FOOD 

262.5 grains, or 2)4 level tablespoonfuls 
FRESH MILK }i fluidounce 

CREAM (45% Fat) X fluidounce 

WATER 15 fluidounces 



13 

MELLIN'S FOOD 

262.5 grains, or 2}^ level tablespoonfuls 
FRESH MILK ^ fluidounce 

CREAM (25% Fat) >^ fluidounce 

WATER 151^ fluidounces 



48 



MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

2)4 level teaspoonfuls 

FRESH MILK . % fluidounce 

CREAM (16% Fat) i^ fluidounces 

WATER 141^ fluidounces 



Prot. .75 
Fat 2.00 
Carb. 3.00 

Salts 
Water 



Prot. .50 
Fat 2.00 
Carb. 3.00 

Salts 
Water 



ACTUAL 

•74 
2,02 
2.97 

.21 

9406 

100.00 



2.00 
2.96 

.iS 
94.36 







100.00 


Prot. 


•50 


•52 


Fat 


I. GO 


I.Oi 


Carb. 


3.00 


2.97 


Salts 




.18 


Water 




95-32 




100.00 


Prot. 


•75 


•73 


Fat 


1.50 


1.52 


Carb. 


3-50 


3-51 


Salts 




•23 


Water 




94.01 



10.4 



7.2 



9-7 



OF PERCENTAGE FEEDING 



45 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



< a: O 



54 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

2]^ level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (20% Fat) i^ fluidounces 

WATER 141^ fluidounces 



IIO 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK y^ fluidounce 

CREAM (16% Fat) 2>^ fluidounces 

WATER 



13 fluidounces 



49 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK % fluidounce 

CREAM (20% Fat) 1% fluidounces 

WATER 141^ fluidounces 



55 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK y, fluidounce 

CREAM (25% Fat) i^^ fluidounces 

WATER 141^ fluidounces 



Prot. .75 
Fat 2.00 
Carb. 3.50 

Salts 
Water 



Prot. I. GO 
Fat 2.50 
Carb. 4.00 

Salts 
Water 



Prot. .75 
Fat 1.50 
Carb. 4.00 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 

Water 



.75 
2.00 
4.00 



ACTUAL 

•74 
2.03 

3-52 

•23 
93.48 



1. 00 

2.54 
4-05 

.29 
92.12 



100.00 



•74 
1.56 

3-99 

.25 

93^46 



.78 
1.99 
4.04 

.26 

9293 

100 00 



46 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



< ai O 



59 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK ^ fluidounce 

CREAM (30% Fat) i^ fluidounces 

WATER 1414: fluidounces 



III 



MELLIN'S FOOD 
367.5 grains, or 
FRESH MILK 
CREAM (16% Fat) 

WATER 



level tablespoonfuls 
% fluidounce 
2% fluidounces 
13X fluidounces 



117 

MELLIN'S FOOD 

367.5 grains, or 3^ level tablespoonfuls 
FRESH MILK % fluidounce 

CREAM (20% Fat) 2>^ fluidounces 

WATER 13 X fluidounces 



MELLIN'S FOOD 

391.5 grains, or 2 level tablespoonfuls and 

53^ level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (16% Fat) 3 fluidounces 

WATER 12% fluidounces 



Prot. .75 
Fat 2.50 
Carb. 4.00 

Salts 
Water 



Prot. 1. 00 
Fat 2.50 
Carb. 4.50 

Salts 
Water 



Prot. 1. 00 

Fat 3.00 

Carb. 4.50 

Salts 
Water 



Prot. 1.25 
Fat 3.00 
Carb. 5.00 

Salts 
Water 



ACTUAL 
76 

2-54 

4.01 

.25 

92.44 



100.00 



I.OI 

2.46 

4.50 

•31 
91.72 



100.00 



•99 
3.06 

447 

•30 

91.18 



1.23 

3-04 
4.99 

.36 
90.38 



[3.4 



14. 



^5.8 



[6.8 



OF PERCENTAGE FEEDING 



47 



Fo r m ulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



10 Q 



178 



MELLIN'S FOOD 

391.5 grains, or 2 level tablespoonfuls and 

5^ level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (16% Fat) 3>^ fluidounces 

WATER 12 fluidounces 



183 

MELLIN'S FOOD 

391.5 grains, or 2 level tablespoonfuls and 

S/4 level teaspoonfuls 

FRESH MILK 3^ fluidounce 

CREAM (20% Fat) 3^ fluidounces 

WATER 12 fluidounces 



MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK i fluidounce 

CREAM (16% Fat) 4 fluidounces 

WATER 11 fluidounces 



MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 

2/4 level teaspoonfuls 

FRESH MILK % fluidounce 

(16% Fat) 2 fluidounces 



CREAM 
WATER 



13^ fluidounces 



Prot. 1.25 
Fat 3.50 
Carb. 5.00 

Salts 
Water 



ACTUAL 
1.27 

3-47 

5.04 

■37 
89-85 







100.00 


Prot. 


1.25 


1.25 


Fat 


4.00 


4-05 


Carb. 


5.00 


5-01 


Salts 




-36 


Water 


• 


89-33 
100.00 


Prot. 


1.50 


1.49 


Fat 


4.00 


4.04 


Carb. 


5.50 


5-5- 


Salts 
Water 




.42 

88.53 
100.00 


Prot. 


1. 00 


•99 


Fat 


2.00 


1.97 


Carb. 


5.00 


4-99 


Salts 




•32 


Water 




91-73 



i9.i 



20. 



13-4 



48 



THE MELLIN'S FOOD METHOD 



Form ul as 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



■SI O 
< a: o 



112 

MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 

1Y2 level teaspoonfuls 

FRESH MILK Yz iluidounce 

CREAM (20% Fat) 2 fluidounces 

WATER 13 1< fluidounces 



123 

MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 

y/2 level teaspoonfuls 

FRESH MILK ^ fluidounce 

CREAM (35% Fat) 1 5^ fluidounces 

WATER n 1^2 fluidounces 



128 

MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 
3/^4 level teaspoonfuls 
>4 fluidounce 
2% fluidounces 



FRESH MILK 
CREAM (30' 
WATER 



Fat) 



fluidounces 



174 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 



FRESH MILK 
CREAM (16% 
WATER 



I level teaspoonful 

Yz fluidounce 

Fat) 3 fluidounces 

i: 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1. 00 

2.50 
5.00 



Prot. 1. 00 
Fat 3.50 
Carb. 5.00 

Salts 
Water 



1. 00 

4.00 
5.00 



1.25 
3.00 

5-50 



1.03 
2.50 

■33 
91. II 



100.00 



•99 

349 
4.99 

•32 
90.21 



•97 
4-03 
4.96 

•32 
89.72 



1.25 

2.97 

5-51 

•38 

89.89 



I5-I 



17-8 



193 



17-4 



OF PERCENTAGE FEEDING 



49 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



2 3 « 
< a: o 

us 



179 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonf ul 

FRESH MILK % fluidounce 

CREAM (20% Fat) 2^ fluidounces 

WATER 12 54 fluidounces 



184 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK ^ fluidounce 

CREAM (20% Fat) 33^ fluidounces 

WATER i2jS4^ fluidounces 



240 

MELLIN'S FOOD 

469,5 grains, or 4 level tablespoonfuls and 

1% level teaspoonf uls 

FRESH MILK ^ fluidounce 

CREAM (16% Fat) 4 fluidounces 

\A^ATER 11^ fluidounces 



119 

MELLIN'S FOOD 

486 grains, or 4 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (25% Fat) 2 fluidounces 



WATER 



Z'A 



fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.25 
3-50 
5-50 



Prot. 1.50 
Fat 4.00 
Carb. 6.00 

Salts 
Water 



1.23 

3.55 

548 

•38 

89.36 







100.00 


Prot. 


1.25 


1.27 


Fat 


4.00 


3.97 


Carb. 


5.50 


5-54 


Salts 




.38 


Water 




88.84 



1-53 
3-99 
6.01 

•44 
88.03 



.. 




100.00 


Prot. 


1. 00 


1.02 


Fat 


3.00 


3.00 


Carb. 


5-50 


5-47 


Salts 




.34 


Water 




90.17 



19. 



20.4 



2I.S 



17.2 



50 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



(A a 



MELLIN'S FOOD 

486 grains, or 4 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (30% Fat) 2)i fluidounces 

WATER i3>^ fluidounces 



96 

MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

5>^ level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (16% Fat) i^ fluidounces 

WATER \\)i fluidounces 



106 

MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

lYz level teaspoonfuls 

FRESH MILK )i fluidounce 

CREAM (20% Fat) i>^ fluidounces 

WATER 141^ fluidounces 



MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

^Yz level teaspoonfuls 

FRESH MILK yi fluidounce 

CREAM (25% Fat) i)^ fluidounces 

WATER 14 fluidounces 



Prot. 1. 00 
Fat 4.00 
Carb. 5.50 

Salts 
Water 



Prot. 1. 00 
Fat 1.50 
Carb. 5.50 

Salts 
Water 



Prot. 1. 00 

Fat 2.00 

Carb. 5.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1. 00 

2.50 

5-50 



ACTUAL 
1.03 
4.00 

549 

•35 

89.13 



100.00 



.98 
1.48 
5-50 

•34 
91.70 



•99 
1.98 

5-51 

•34 

91.18 



1.0c 

2.47 

5-5^ 
•34 

90.67 



12.7 



[4.2 



15-7 



100.00 



OF PERCENTAGE FEEDING 



51 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



<n Q 

< S ° 



124 

MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

$J4 level teaspoonfuls 

FRESH MILK % fluidounce 

CREAM (30% Fat) i fluidounce and 

y}4 fluidrachms 
WATER 1334; fluidounces 

169 

MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK }i fluidounce 

CREAM (16% Fat) 2% fluidounces 

WATER 13 fluidounces 



180 

MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK ^ fluidounce 

CREAM (20% Fat) 2^^ fluidounces 

WATER i2¥ fluidounces 



185 



MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK s/s fluidounce 

CREAM (25% Fat) 2 >^ fluidounces 

WATER 1234: fluidounces 



Prot. 1. 00 

Fat 3.50 

Carb. 5.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.25 

3-50 
6.00 



Prot. 1.25 
Fat 4.00 
Carb. 6.00 

Salts 
Water 



ACTUAL 
1.00 

347 

5-55 

•34 

89.64 







100.00 


Prot. 


125 


1.24 


Fat 


2.50 


2.47 


Carb. 


6.00 


6.C2 


Salts 




.40 


Water 




89.87 



100.00 



1.26 

347 

6.04 

.40 

88.83 



1.24 

3-98 
6.02 

•39 
88.37 



[8.6 



16.7 



[9.7 



21. 1 



52 



THE MELLIN'S FOOD METHOD 



F ormulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



tn Q 
2 5 « 

< 5 ° 



236 

MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 

3>^ level teaspoonfuls 

FRESH MILK }i fluidounce 

CREAM (16% Fat) y/z fluidounces 

WATER iiYi fluidounces 



241 

MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 

2,% level teaspoonfuls 

FRESH MILK i}i fluidounces 

CREAM (20% Fat) 35^ fluidounces 

WATER iiyz fluidounces 



97 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 

I level teaspoonf ul 

FRESH MILK l^ fluidounce 

CREAM (20% Fat) i}i fluidounces 

WATER 14^ fluidounces 



107 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK yi fluidounce 

CREAM (25% Fat) i^ fluidounces 

WATER 14K fluidounces 



Prot. 1.50 
Fat 3.50 
Carb. 6.50 

Salts 
Water 



ACTUAL 

349 
6.51 

.46 

88.03 







100.00 


Prot. 


1.50 


1.52 


Fat 


4.00 


3-97 


Carb. 


6.50 


6.52 


Salts 




.46 


Water 




87.53 
100.00 


Prot. 


1. 00 


1. 00 


Fat 


1.50 


1-53 


Carb. 


6.00 


6.01 


Salts 




•36 


Water 




91.10 
100.00 


Prot. 


1. 00 


.98 


Fat 


2.00 


2.04 


Carb. 


6.00 


5.98 


Salts 




.35 


Water 




90.65 



137 



[5.1 



OF PERCENTAGE FEEDING 



53 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



^S 



170 

MELLIN'S FOOD 

577.5 grains, or 54' level tablespoonfuls 
FRESH MILK >§ fiuidounce 

CREAM (16% Fat; 2>^ fluidounces 



WATER 



!-!,}( fluidounces 



176 



MELLIN'S FOOD 

577.5 grains, or s)i level tablespoonfuls 
FRESH MILK ^ fiuidounce 

CREAM (20% Fat) 2j4 fiuidounces 

WATER 131^ fluidounces 



186 

MELLIN'S FOOD 

577.5 grains, or S/i level tablespoonfuls 
FRESH MILK }4 fiuidounce 

CREAM (25% Fat) 2|< fluidounces 

WATER 13 fluidounces 



232 

MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 

5K level teaspoonfuls 

FRESH MILK ' ^ fiuidounce 

CREAM (16% Fat) 3 fluidounces 

WATER i2'i fluidounces 



Prot. I. -25 

Fat 2.50 

Carb. 6.50 

Salts 
Water 



Prot. 1.25 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.50 
3.00 
7.00 



ACTUAL 

1-25 
2.49 
6.49 

.41 
89.36 







100.00 


Prot. 


1.25 


1.26 


Fat 


3.00 


3.01 


Carb. 


6.50 


6.50 


Salts 




.42 


Water 




88.81 



1.25 

4-05 

6.49 

.41 

87.80 



1.50 
2.99 

7.00 

•47 
58.04 



17-5 



19. 



54 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



■A A 

0£ 



MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 

lYz level teaspoonfuls 

FRESH MILK ^ fluidounce 

CREAM (16% Fat) 3)^ fluidounces 

WATER 12 fluidounces 



242 

MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 

53^ level teaspoonfuls 

FRESH MILK ^ fluidounce 

CREAM (20% Fat) 3^ fluidounces 

"WATER ii/s fluidounces 



89 

MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK ]'i fluidounce 

CREAM (\6% Fat) i fluidounce 

WATER 



14^ fluidounces 



98 

MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK y% fluidounce 

CREAM (25% Fat) i fluidounce 

WATER 14^ fluidounces 



Prot. 1.50 
Fat 3.50 
Carb. 7.00 

Salts 
Water 



Prot. 1.50 
Fat 4.00 
Carb. 7.00 

Salts 
Water 



Prot. 1. 00 

Fat 1. 00 

Carb. 6.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1. 00 

1.50 
6.50 



ACTUAL 

3.47 
7.02 

100.00 



1.52 

3.98 

7.02 

.47 

87.01 



•97 

6.54 

.38 

91.09 



1.00 
1.48 
6.52 

.38 
90.62 



21.5 



23- 



12.8 



143 



OF PERCENTAGE FEEDING 



55 



Formulas 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



< a; O 



io8 

MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK yi fluidounce 

CREAM (30% Fat) i>i fluidounces 

WATER 143/ fluidounces 



182 

MELLIN'S FOOD 

640.5 grains, or 5 level tablespoonfuls and 

3^2 level teaspoonfuls 

FRESH MILK )^ fluidounce 

CREAM (25% Fat) 2^ fluidounces 

^VATER 13^ fluidounces 



187 

MELLIN'S FOOD 

640.5 grains, or 5 level tablespoonfuls and 

2H level teaspoonfuls 

FRESH MILK )4 fluidounce 

CREAM (30% Fat) 2^ fluidounces 

WATER lyX fluidounces 



164 



MELLIN'S FOOD 

646.5 grains, or 6 level tablespoonfuls and 

}4 level teaspoonful 

FRESH MILK y^ fluidounce 

CREAM (16% Fat) 2 J^ fluidounces 

WATER 1334: fluidounces 



Prot. 1. 00 

Fat 2.00 

Carb. 6.50 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



1.25 
3.50 
7.00 



Prot. 1.25 
Fat 4.00 
Carb. 7.00 

Salts 
Water 



Prot. 1.25 
Fat 2.00 
Carb. 7.00 

Salts 
Water 



ACTUAL 
I. CO 
1.98 
6.53 

90.11 



1.26 
348 

6.99 

•43 

87.84 



1.27 
3-98 
7.00 

•43 
87.32 



1.24 

2.01 

7.01 

•43 

89-31 

100.00 



15- 



16.9 



56 



THE MELLIN'S FOOD METHOD 



F o rm u 1 a s 

Containing Mellin's Food, Fresh Milk and Cream 



Proportions 



Composition 



< ai O 



MELLIN'S FOOD 

646.5 grains, or 6 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK )i fluidounce 

CREAM (20% Fat) z^i fluidounces 

WATER 131^ fluidounces 



177 

MELLIN'S FOOD 

646,5 grains, or 6 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK J^ fluidounce 

CREAM (25% Fat) 2 fluidounces 

WATER 13^ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-25 
2.50 

7.00 



ACTUAL 
1.25 
2.52 
7.02 

•43 
88.78 



18.5 







100.00 


Prot. 


1.25 


1.26 


Fat 


3.00 


3.00 


Carb. 


7.00 


7.03 


Salts 




43 


Water 




88.28 



19.9 



78 



MELLIN'S FOOD. 

682,5 grains, or 6)^ level tablespoonfuls 
FRESH MILK Ya fluidounce 

CREAM (16% Fat) J^ fluidounce 

WATER 153^ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



I. GO 
7.00 



•53 

6.99 

.40 

91.06 



Formulas 

Containing Mellin's Food, Fresh Milk and Skimmed Milk 



58 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Skimmed Milk 



Proportions 



Composition 



►J 5 

^ a o 



i6 



MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2)4. level teaspoonfuls 

FRESH MILK 2 fluidounces 

SKIMMED MILK (Fat free) 4 34: fluidounces 

WATER g^4 fluidounces 



244 

MELLIN'S FOOD 

259.5 grains, or 2 level tablespoonfuls and 

i}4 level teaspoonfuls 

FRESH MILK 2 fluidounces 

SKIMMED MILK(Fatfree)434: fluidounces 

WATER 934: fluidounces 



296 



MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 2 fluidounces 

SKIMMED MILK (Fat free) 5 K fluidounces 

WATER 834: fluidounces 



431 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 



FRESH MILK 



level teaspoonfuls 
4^ fluidounces 



SKIMMED MILK(Fatfree)734: fluidounces 
WATER 4 fluidounces 



Prot. 1.75 
Fat .50 

Carb. 4.00 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 

•50 

450 



Prot. 2.00 
Fat .50 

Carb. 500 

Salts 
Water 



Prot. 3.00 
Fat 100 
Carb. 6.50 

Salts 
Water 



ACTUAL 
1.76 

3.99 
.41 

93.33 



100.00 



173 
.50 

4.55 

.42 

92.80 



1.97 

5.00 

.48 

92.04 



3.00 

1.03 

6.50 

.68 

88.79 



8.7 



9.4 



10.4 



:5.2 



OF PERCENTAGE FEEDING 



59 



Formulas 

Containing Mellin's Food, Fresh Milk and Skimmed Milk 



Proportions 



Composition 



17 



17 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 2 fluidounces 

SKIMMED MILK (Fat free) 4 fluidounces 
WATER 10 fluidounces 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK i^ fluidounces 

SKIMMED MILK (Fat free) 1 1 14 fluidounces 
WATER 3 fluidounces 



452 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 4 fluidounces 

SKIMMED MILK (Fat free) 9 fluidounces 



WATER 



fluidounces 



297 



MELLIN'S FOOD 

331.5 grains, or 



3 level tablespoonfuls and 
% level teaspoonful 



FRESH MILK 2 fluidounces 

SKIMMED MILK (Fat free) 5^ fluidounces 
WATER 8^ fluidounces 



Prot. 1.75 
Fat .50 

Carb. 5.00 

Salts 
Water 



Prot. 3.25 
Fat .50 

Carb. 7.00 

Salts 
Water 



Prot. 3.25 

Fat 1. 00 

Carb. 7.00 

Salts 
Water 



Prot. 2.00 
Fat .50 

Carb. 5.50 

Salts 
Water 



ACTUAL 
1.74 

•49 

5.02 

.44 
92.31 



100.00 



3-25 

•5c 

7.01 

■74 

88.50 



100.00 



323 

.98 

6.99 

•74 
88.06 



2.03 
•50 

5-54 
.50 

91-43 



14.8 



16. 1 



[OO.OO 



6o 



THE MELLIN'S FOOD METHOD 



F orm u las 

Containing Mellin's Food, Fresh Milk and Skimmed Milk 



Proportions 



Composition 



< 2 ° 



i6 



14 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 2 fluidounces 

SKIMMED MILK(Fatfree)634: fluidounces 



WATER 



7M 



fluidounces 



MELLIN'S FOOD 

358.5 grains, or 2 level tablespoonfuls and 

4 14 level teaspoonfuls 

FRESH MILK lY^ fluidounces 

SKIMMED MILK(Fatfree)93^ fluidounces 

WATER 



^yk fluidounces 



432 

MELLIN'S FOOD 

358.5 grains, or 2 level tablespoonfuls and 

4^ level teaspoonfuls 

FRESH MILK 41^ fluidounces 

SKIMMED MILK (Fat free) 7K fluidounces 

WATER aV^ fluidounces 



377 

MELLIN'S FOOD 

381 grains, or 3 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 2 fluidounces 

SKIMMED MILK(Fat free) 75'^ fluidounces 

WATER 6'/& fluidounces 



Prot. 2.25 
Fat .50 

Carb. 6.00 

Salts 
Water 



Prot. 3.00 
Fat .50 

Carb. 7.00 

Salts 
Water 



Prot. 3.00 
Fat 1. 00 
Carb. 7.00 

Salts 
Water 



Prot. 2.50 
Fat .50 

Carb. 6.50 

Salts 
Water 



ACTUAL 
2.26 

5.9S 

•55 
Q0.70 



100 00 



3.00 
•51 

7-03 

.70 

88.76 



2.98 

•99 

7.01 

.70 

18.32 



2.49 
•52 

6.54 

.61 

89.84 



14-5 



5-9 



13.2 



OF PERCENTAGE FEEDING 



6i 



Formulas 

Containing Mellin's Food, Fresh Milk and Skimmed Milk 













c«Q 


1 


Proportions 


Composition 


III 

OS 




298 


Prot. 


2.00 


ACTUAL 
1.99 




II 


MELLIN'S FOOD 


Fat 


6.00 


.50 
6.03 


11.8 




397.5 grains, or 3 level tablespoonfuls and 
2 Yz level teaspoonf uls 


Carb. 






FRESH MILK 2 fluidounces 


Salts 




•51 






SKIMMED MILK (Fat free) 4 3^ fluidounces 


Water 




90.97 






WATER 9I4" fluidounces 


Prot. 


2.75 


100.00 
2.74 




408 


IS 


MELLIN'S FOOD 


Fat 


.50 


.53 


14-3 




397.5 grains, or 3 level tablespoonfuls and 


Carb. 


7.00 


7.01 






zYz level teaspoonf uls 


Salts 




66 






FRESH MILK 2 fluidounces 












SKIMMED MILK (Fat free) 8K fluidounces 


Water 




89.06 






WATER 534: fluidounces 


Prot. 


2.25 


100.00 
2.23 




343 


13 


MELLIN'S FOOD 


Fat 


•50 


•50 


12.9 




420 grains, or 4 level tablespoonfuls 


Carb. 


6.50 


6.S2 




FRESH MILK 2 fluidounces 


Salts 




•57 






SKIMMED MILK(Fatfree)53^ fluidounces 


Water 




90.18 






WATER 8 14: fluidounces 






100.00 




378 






Prot. 


2.50 


2.52 




14 


MELLIN'S FOOD 


Fat 


14. 




436.5 grains, or 4 level tablespoonfuls and 


•50 


•51 






% level teaspoonful 


Carb. 


7.00 


7.02 






FRESH MILK 2 fluidounces 


Salts 




•63 






SKIMMED MILK (Fat free) 7 fluidounces 


Water 




89.32 






WATER 7 fluidounces 






100.00 





62 



THE MELLIN'S FOOD METHOD 



Fo r mulas 

Containing Mellin's Food, Fresh Milk and Skimmed Milk 



Proportions 



Composition 



< Si O 



1.3 



299 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 2 fluidounces 

SKIMMED MILK(Fatfree)4>^ fluidounces 

WATER . 91/ fluidounces 



344 

MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 2 fluidounces 

SKIMMED MILK(Fatfree)5>^ fluidounces 

WATER SVz fluidounces 



300 

MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 2 fluidounces 

SKIMMED MILK(Fatfree)4i4: fluidounces 

WATER 9^ fluidounces 



Prot. 2.00 
Fat .50 

Carb. 6.50 

Salts 
Water 



ACTUAL 
2.00 

■49 

6.48 

■53 
90.50 







100.00 


Prot. 


2.25 


2.24 


Fat 


•50 


.50 


Carb. 


7.00 


7.00 


Salts 




•59 


Water 




89.67 
100.00 


Prot. 


2.00 


2.01 


Fat 


.50 


.49 


Carb. 


7.00 


7.02 


Salts 




.55 


Water 




89-93 



13-6 



^3.3 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



64 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 













en a 




Proportions 


Composition 




25« 


Ph 




















ACTUAL 






79 


Prot. 


1. 00 


•97 




4 


MELLIN'S FOOD 


Fat 


1. 00 


I.OI 


6.5 




82.5 grains, or 2S level teaspoonfuls 
FRESH MILK ^y^ fluidounces 


Carb. 

Salts 


2.00 


2.03 






TOP MILK (7% Fat) /z fluidounce 




.22 






WATER i2>s fluidounces 


Water 
Prot. 


3.00 


9577 




100.00 
2.99 


446 


1/ 


MELLIN'S FOOD 


Fat 


4.00 
5.00 


4.00 


21.5 




1 15.5 grains, or ^H level teaspoonfuls 
FRESH MILK S'^ fluidounces 


Carb. 


5.02 






TOP MILK (7% Fat) 4 34^ fluidounces 


Salts 




•63 






WATER 2 3/ fluidounces 


Water 




87.36 








Prot. 


•75 


100.00 

•75 




39 


3 


MELLIN'S FOOD 

1 1 5.5 grains, or ^yi level teaspoonfuls 


Fat 
Carb. 


1. 00 


1. 01 


6.3 




FRESH MILK i fluidounce 


2.00 


2.03 






TOP MILK (7% Fat) 1 3/^ fluidounces 


Salts 




.19 






WATER 131^ fluidounces 


Water 




96.02 

100.00 




202 






Prot. 


1.50 


1.48 




8 


MELLIN'S FOOD 

12 1. 5 grains, or i level tablespoonful and 


Fat 


1.50 


I 50 


9.9 




)4, level teaspoonful 


Carb. 


3.00 


3-05 






FRESH MILK 5K fluidounces 


Salts 




■33 






TOP MILK (7% Fat) .^^ fluidounce 


Water 




9364 






WATER 10 fluidounces 






100.00 





OF PERCENTAGE FEEDING 



65 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



2 3 « 
S S " 

< ai O 



211 

MELLIN'S FOOD 

121. 5 grains, or i level tablespoonful and 

Yz level teaspoonful 

FRESH MILK 3 fluidounces 

TOP MILK (7% Fat) 3 fluidounces 

WATER 10 fluidounces 



354 

MELLIN'S FOOD 

12 1.5 grains, or i level tablespoonful and 

Yx level teaspoonful 

FRESH MILK 8 fluidounces 

TOP MILK (7% Fat) i/i^ fluidounces 

WATER 654 fluidounces 



81 



MELLIN'S FOOD 

138 grains, or i level tablespoonful and 

I level teaspoonful 

FRESH MILK ^Yz fluidounces 

TOP MILK (7% Fat) i fluidounce 

WATER \^Y^ fluidounces 



265 



MELLIN'S FOOD 

138 grains, or i level tablespoonful and 

I level teaspoonful 

FRESH MILK 5^ fluidounces 

TOP MILK (7% Fat) i^ fluidounces 

WATER 8^ fluidounces 



Prot. 1.50 
Fat 2.00 
Carb. 3.00 

Salts 
Water 



ACTUAL 
1.46 
2.01 
3.02 

•33 
93.18 







100.00 


Prot. 


2.25 


2.22 


Fat 


2.50 


2,50 


Carb. 


4.00 


4.05 


Salts 




.48 


Water 




9075 
100.00 


Prot. 


1. 00 


•95 


Fat 


1. 00 


1.02 


Carb. 


2.50 


2.49 


Salts 




•23 


Water 




95^3 1 
100.00 


Prot. 


1.75 


^■IZ 


Fat 


2.00 


2.0] 


Carb. 


3-50 


3-53 


Salts 




.39 


Water 




92-34 



7.1 



66 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



2 s « 

< ai O 



15 



l6 



392 

MELLIN'S FOOD 

138 grains, or i level tablespoonful and 

I level teaspoonful 

FRESH MILK 8 fluidounces 

TOP MILK (7% Fat) 2 3^ fluidounces 

WATER sH fluidounces 



312 

MELLIN'S FOOD 

154.5 grains, or i level tablespoonful and 

i}4 level teaspoonfuls 

FRESH MILK 7^/ fluidounces 

TOP MILK (7% Fat) >^ fluidounce 

WATER yX fluidounces 



MELLIN'S FOOD 

154.5 grains, or i level tablespoonful and 

i^ level teaspoonfuls 

FRESH MILK S/^ fluidounces 

TOP MILK (7% Fat) 3 fluidounces 

WATER 7)4 fluidounces 



425 



MELLIN'S FOOD 

154.5 grains, or i level tablespoonful and 

ij4 level teaspoonfuls 

FRESH MILK 6 fluidounces 

TOP MILK (7% Fat) 6 fluidounces 

WATER 4 fluidounces 



Prot. 2.50 
Fat 3.00 
Carb. 4.50 

Salts 
Water 



ACTCAL 
2.50 

3-03 

4.55 

•54 
89.38 



Prot. 


2.00 


2.00 


Fat 


2.00 


2.00 


Carb. 


4.00 


4-03 


Salts 




•45 


Water 




91.52 
100.00 


Prot. 


2.00 


1.98 


Fat 


2.50 


2-51 


Carb. 


4.00 


4.00 


Salts 




•44 


Water 




91.07 



Prot. 


2.75 


2.76 


Fat 


4.00 


396 


Carb. 


5.00 


5-C4 


Salts 




.60 


Water 




87.64 
100.00 



17-5 



i3^3 



14.6 



OF PERCENTAGE FEEDING 



67 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



en Q 

5 3^ 

< a: o 



MELLIN'S FOOD 

154.5 grains, or i level tablespoonful and 

iy2 level teaspoonfuls 

FRESH MILK 12^ fluidounces 

TOP MILK (7% Fat) 2^^ fluidounces 

WATER % fluidounce 



MELLIN'S FOOD 

154.5 grains, or i level tablespoonful and 

1%. level teaspoonfuls 

FRESH MILK 2% fluidounces 

TOP MILK (7% Fat) 2 fluidounces 



WATER 



fluidounces 



156 



MELLIN'S FOOD 

154.5 grains, or i level tablespoonful and 

i^ level teaspoonfuls 

FRESH MILK ^ fluidounce 

TOP MILK (7 % Fat) 4^ fluidounces 

WATER 1 1 1^ fluidounces 



MELLIN'S FOOD 

157.5 grains, or i>^ level tablespoonfuls 
FRESH MILK % fluidounce 

TOP MILK (7% Fat) i fluidounce 

WATER 1434: fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



3.50 
4.00 
6.00 



125 
1.50 

3.00 



Prot. 1.25 
Fat 2.00 
Carb. 3.00 

Salts 
Water 



Prot. .50 
Fat .50 

Carb. 2.00 

Salts 
Water 



ACTUAL 

349 
3-99 
6.01 

•74 

8577 

100.00 



1.24 

3.01 

.29 

93-95 



100.00 



1.25 

2.00 

3.02 

•30 

93-43 



lOO.OO 



•49 

•50 

2.04 

.14 

96-83 

100.00 



23.6 



9.6 



4.5 



68 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



5 2" 

5 J" 

< a: o 
us 



14 



17 



40 

MELLIN'S FOOD 

171 grains, or i level tablespoonful and 

2 level teaspoonfuls 

FRESH MILK y, fluidounce 

TOP MILK (7% Fat) 2 fluidounces 

WATER 131^ fluidounces 



355 

MELLIN'S FOOD 

171 grains, or i level tablespoonful and 

2 level teaspoonfuls 

FRESH MILK -]% fluidounces 

TOP MILK (7% Fat) 2 fluidounces 

WATER 634: fluidounces 



361 

MELLIN'S FOOD 

171 grains, or i level tablespoonful and 

2 level teaspoonfuls 

FRESH MILK i% fluidounces 

TOP MILK (7% Fat) 4X fluidounces 

WATER (iYz fluidounces 



447 

MELLIN'S FOOD 

171 grains, or i level tablespoonful and 

2 level teaspoonfuls 

FRESH MILK 8 fluidounces 

TOP MILK (7% Fat) 5 fluidounces 

WATER 3 fluidounces 



Prot. .75 
Fat 1. 00 
Carb. 2.50 

Salts 
Water 



ACTUAL 

•77 

•99 

2-53 

.20 

95-51 







100.00 


Prot. 


2.25 


2.22 


Fat 


2.50 


2-53 


Carb. 


4-50 


4.46 


Salts 




.49 


Water 




90.30 



100.00 



Prot. 


2.25 


2.26 


Fat 


3.00 


304 


Carb. 


4.50 


4-51 


Salts 
Water 




•50 

89.69 

100.00 


Prot. 


3.00 


2.99 


Fat 


4.00 


3-97 


Carb. 


5.50 


5-49 


Salts 




.65 


Water 




86.90 

lOO.OO 



6.9 



15.6 



17.2 



OF PERCENTAGE FEEDING 



69 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



< 


Proportions 


Composition 


Ik 

us 




203 


Prot. 


1.50 


ACTUAL 
1.48 




8 


MELLIN'S FOOD 


Fat 






10.5 




171 grains, or i level tablespoonful and 


1.50 


1-53 






2 level teaspoonfuls 


Carb. 


3.50 


348 






FRESH MILK 424 fluidounces 


Salts 




•35 






TOP MILK (7% Fat) i fluidounce 


Water 




93.16 






WATER ioi< fluidounces 






100.00 




212 






Prot. 


1.50 


1.52 




8 


MELLIN'S FOOD 


Fat 






12. 




171 grains, or i level tablespoonful and 


2.00 


2.00 






2 level teaspoonfuls 


Carb. 


3-50 


3-53 






FRESH MILK 3 fluidounces 


Salts 




'35 






TOP MILK (7% Fat) 3 fluidounces 


Water 




92.60 






WATER ID fluidounces 






100.00 




82 






Prot. 


1. 00 


1. 01 




4 


MELLIN'S FOOD 


Fat 






7-9 




187.5 grains, or i level tablespoonful and 


1. 00 


1.02 






2)4 level teaspoonfuls 


Carb. 


3.00 


3.00 






FRESH MILK 2% fluidounces 


Salts 




.26 






TOP MILK (7% Fat) i fluidounce 


Water 




94.71 






WATER 12)4 fluidounces 






100.00 




266 






Prot. 


1.75 


1.76 




10 


MELLIN'S FOOD 


Fat 




13- 




187.5 grains, or i level tablespoonful and 


2.00 


2.02 




2^^ level teaspoonfuls 


Carb. 


4.00 


3-99 






FRESH MILK 5 fluidounces 


Salts 




.41 






TOP MILK (7% Fat) 2 fluidounces 


Water 




91.82 






WATER 9 fluidounces 






100.00 





70 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



to O 

S 5 y 



273 

MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2 )4 level teaspoonf uls 

FRESH MILK 2}^ fluidounces 

TOP MILK (7% Fat) 4^^ fluidounces 

WATER 9 fluidounces 



393 

MELLIN'S FOOD 

187.5 gr3,ins, or i level tablespoonful and 
2)4 level teaspoonf uls 
7)4 fluidounces 
(7 % Fat) 3 fluidounces 

5>'2 fluidounces 



FRESH MILK 
TOP MILK 
WATER 



398 



MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2)4 level teaspoonf uls 

FRESH MILK 5K fluidounces 

TOP MILK (7% Fat) 5 X fluidounces 

WATER 5^ fluidounces 



403 



MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2)4 level teaspoonf uls 

FRESH MILK 2'X fluidounces 

TOP MILK {7% Fat) 7)4 fluidounces 

WATER s)4 fluidounces 



Prot. 1.75 
Fat 2.50 
Carb. 4.00 

Salts 
Water 



ACTUAL 
1.74 
2.52 

3-96 
.40 

91-38 

100.00 



Prot. 


2.50 


2.49 


Fat 


3.00 


3.00 


Carb. 


5-00 


4-97 


Salts 




•55 


Water 




88.99 
100.00 


Pfot. 


2.50 


2-53 


Fat 


3-50 


351 


Carb. 


500 


5.01 


Salts 




.56 


Water 




88.39 



Prot. 


2.50 


2.51 


Fat 


4.00 


3-97 


Carb. 


5.00 


4-99 


Salts 




.56 


Water 




87.97 
100.00 



14.4 



[9.6 



20.9 



OF PERCENTAGE FEEDING 



71 



F ormu la s 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



3fe 5 

-"^ 5 
< - o 

OS 



17 



459 



MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2)4 level teaspoonfuls 

FRESH MILK i2|< fluidounces 

TOP MILK (7% Fat; i>^ fluidounces 



WATER 



fluidounces 



462 



MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2)4 level teaspoonfuls 

FRESH MILK iqS^ fluidounces 

TOP MILK (7% Fat) 3^ fluidounces 



WATER 



fluidounces 



lOI 

MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

2}4 level teaspoonfuls 

FRESH MILK ^ fluidounce 

TOP MILK (10% Fat) 3 fluidounces 

WATER 125/ fluidounces 



8 

MELLIN'S FOOD 

210 grains, or 2 level tablespoonfuls 
FRESH MILK j^ fluidounce 

TOP MILK (13% Fat) ^ fluidounce 
WATER 15 fluidounces 



Prot. 

Fat 

Garb. 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



3.25 
3.50 
6.00 



325 
4.00 
6.00 



Prot. 1. 00 

Fat 2.00 

Carb. 3.00 

Salts 
Water 



•50 

•50 

2.50 



ACTUAL 

3-27 

3.48 

5-99 

•71 

86.55 



100.00 



3-27 
4.01 
6.00 

.71 
86.01 



1.03 

2.04 

3.02 

.26 

93-65 



.50 

•52 

2.50 

.16 

96.32 



21.8 



234 



5-2 



72 



THE MELLIN'S FOOD METHOD 



F o rm u 1 a s 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< a: o 



i6 



313 

MELLIN'S FOOD 

210 grains, or 2 level tablespoonfuls 
FRESH MILK 7 fluidounces 

TOP MILK (7r, Fat) i fluidounce 

WATER S fluidounces 



320 

MELLIN'S FOOD 

210 grains, or 2 level tablespoonfuls 
FRESH MILK 4 13 fluidounces 

TOP MILK (7% Fat) 3 ^4 fluidounces 
WATER 8 fluidounces 



Prot. 2.00 
Fat 2.00 
Carb. 4.50 

Salts 
Water 



Prot. 2.00 
Fat 2.50 
Carb. 4.50 

Salts 
Water 



326 



MELLIN'S FOOD 

210 grains, or 2 level tablespoonfuls 
FRESH MILK 2 fluidounces 

TOP MILK (7% Fat) 6 fluidounces 

WATER 8 fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.00 
3.00 
4.50 



426 



MELLIN'S FOOD 

210 grains, ( 
FRESH MILK 
TOP MILK (7% 
WATER 



Fat) 



ACTUAL 

2.00 

2.03 

4-50 

.46 

91.01 



1.99 

2.54 

4.48 

.46 

90.53 



1-97 

3-04 

4-45 

.46 

90.08 





Prot. 


2.75 


2.75 




Fat 


4.00 


4-03 


tablespoonfuls 


Carb. 


5-50 


5-50 


5 fluidounces 


Salts 




.61 


6f4 fluidounces 


Water 




87.11 


4% fluidounces 


100.00 



14. 



15.4 



16.8 



22.1 



OF PERCENTAGE FEEDING 



73 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 













7; Q 


1 


Proportions 


Composition 




« :: a 








^ 


ACTUAL 






473 


Prot. 


350 


3-51 




i8 


MELLIN'S FOOD 


Fat 


4.00 


3-99 
6.51 


24.4 




2IO grains, or 2 level tablespoonfuls 


Carb. 


6.50 






FRESH MILK 12K fiuidounces 








TOP MILK (7% Fat) 234: fluidounces 


Salts 




.76 






WATER % fluidounce 


Water 




85.:^3 




100.00 




148 


Prot. 


1.25 


1.25 




6 


MELLIN'S FOOD 


Fat 


1.50 


1.50 


10.2 




210 grains, or 2 level tablespoonfuls 


Carb. 


350 


Z'S^ 






FRESH MILK 2% fiuidounces 


Salts 




.31 






TOP MILK (7% Fat) 2^4: fiuidounces 


Water 




93-44 






WATER iii^ fiuidounces 
















100.00 






157 


Prot. 


125 


1.28 




7 


MELLIN'S FOOD 


Fat 


2.00 


2,01 


II.8 




210 grains, or 2 level tablespoonfuls 


Carb. 


350 


3-55 






FRESH MILK ]i fluidounce 


Salts 




.32 

92.84 






TOP MILK (7% Fat) 4K fiuidounces 


Water 








WATER 1 1 14 fiuidounces 






100.00 






470 


Prot. 


3.50 


348 




i8 


MELLIN'S FOOD 


Fat 


3.50 


3-51 


23- 




214.5 grains, or 6^4 level teaspoonfuls 


Carb. 


6.50 


6.50 






FRESH MILK 14^8 fiuidounces 


Salts 




.76 






TOP MILK (7% Fatj S/^ fiuidounce 


Water 




85.75 






WATER I fiuidounce 






100.00 





74 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



CO Q 

►J ^ 

< Bi O 



14 



33 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

}'2 level teaspoonful 

FRESH MILK i^ fluidounces 

TOP MILK (7% Fat) ^ fluidounce 

WATER 14 fluidounces 



204 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

3^ level teaspoonful 

FRESH MILK 4^ fluidounces 



TOP MILK 
WATER 



(7 % Fat) 



i^ fluidounces 
[0I4 fluidounces 



213 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

)4 level teaspoonful 

FRESH MILK 2}( fluidounces 

TOP MILK f7% Fat) 3K fluidounces 

VJATKK io]l fluidounces 



362 



MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 
Yz level teaspoonful 



FRESH MILK 

TOP MILK (7% Fat) 

WATER 



4M 



fluidounces 



4^ fluidounces 
6^ fluidounces 



Prot. .75 
Fat .50 

Carb. 3.00 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



1.50 
150 
4.00 



Prot. 1.50 
Fat 2.00 
Carb. 4.00 

Salts 
Water 



Prot. 2.25 
Fat 3.00 
Carb. 5.00 

Salts 
Water 



ACTUAL 

•74 

.52 

2.97 

.22 

95-55 



100.00 



1.49 

1.52 

3-96 

.36 

92.67 



1.52 
2.03 
4.01 

■37 

92-07 

100.00 



2.26 

3.01 

4.98 

•52 

89-23 

100.00 



6.1 



17.9 



J 



OF PERCENTAGE FEEDING 



75 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< « o 



14 



14 



367 



MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 2% fluidounces 

TOP MILK (7% Fat) 7 fluidounces 

WATER 534: fluidounces 



MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK Y^ fluidounce 

TOP MILK (7% Fat) 9 fluidounces 

WATER 6>^ fluidounces 



440 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK \2% fluidounces 

TOP MILK (7% Fat) ^ Auidounce 

WATER 314: fluidounces 



443 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 9^ fluidounces 

TOP MILK (7% Fat) 3 fluidounces 

WATER yY, fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.25 
5.00 



Prot. 2.25 
Fat 4.00 
Carb. 5.00 

Salts 
Water 



3.00 
300 
6.00 



Prot. 3.00 
Fat 3.50 
Carb. 6.00 

Salts 
Water 



2.24 

3-52 
4.96 

.52 
38.76 



2.28 

3.98 

5.01 

.52 

18.21 



3.02 
2.98 

6.00 

.67 
87.33 



3.01 
3-48 

5-97 

.67 

86.87 



100.00 



[9.2 



20.7 



21.6 



70 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< a; o 



13 



448 



MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

% level teaspoonf ul 

FRESH MILK 73/3 fluidounces 

TOP MILK (7% Fat) 5 K fluidounces 

WATER lyi fluidounces 



47 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

% level teaspoonful 

FRESH MILK K fluidounce 

TOP MILK (13% Fat) 1 3^ fluidounces 

WATER 13^ fluidounces 



MELLIN'S FOOD 

237 grains, or i level tablespoonful and 

4 level teaspoonfuls 

FRESH MILK d^i fluidounces 

TOP MILK (7% Fat) 2 14: fluidounces 

WATER 7 fluidounces 



83 



MELLIN'S FOOD 

243 grains, or 2 level tablespoonfuls and 
I level teaspoonful 
i^ fluidounces 
Fat) i^ fluidounces 



FRESH MILK 
TOP MILK (7% 
WATER 



123^ 



fluidounces 



Prot. 3.00 
Fat 4.00 
Carb. 6.00 

Salts 
Water 



Prot. .75 
Fat 1.50 
Carb. 3.00 

Salts 
Water 



ACTUAL 

3.01 

4.01 

5.98 

•67 

86.33 



[ 00.00 



.76 
1.52 
2.99 

.22 
94.51 







100.00 


Prot. 


2.25 


2.24 


Fat 


2.50 


2-50 


Carb. 


5.00 


504 


Salts 




■52 


Water 




89.70 
100.00 


Prot. 


I. CO 


1.02 


Fat 


I. GO 


1. 05 


Carb 


350 


3.48 


Salts 




.28 


Water 




94.17 



16.4 



z.-l 



OF PERCENTAGE FEEDING 



n 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



V. a 

< z ° 



92 

MELLIN'S FOOD 

243 grains, or 2 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK ij4 fluidounces 

TOP MILK (10% Fat) 2 fluidounces 

WATER 12 3/ fluidounces 



102 

MELLIN'S FOOD 

243 grains, or 2 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK }4 fluidounce 

TOP MILK (10% Fat) 3 fluidounces 

WATER 12 K fluidounces 



274 

MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4/2 level teaspoonfuls 

FRESH MILK i|< fluidounces 

TOP MILK (7% Fat) 5 fluidounces 

WATER 914 fluidounces 



280 

MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 
4^ level teaspoonfuls 



FRESH MILK 
TOP MILK (10% 
WATER 



Fat) 



fluidounces 



9^ fluidounces 



Prot. 

Fat 
Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1. 00 
1.50 



1. 00 
2.00 



Prot. 1.75 
Fat 2.50 
Carb. 4.50 

Salts 
Water 



1-75 
3.00 

4.50 



ACTUAL 

1. 01 

1.52 
346 

.27 

93-74 



1.04 
1.97 

3-51 

.28 

93.20 



100.00 



1.76 

2.55 

4-54 

.43 

90.72 



100.00 



1.74 

2.98 

4.52 

.42 

90-34 



II-3 



5-3 



16.5 



78 



THE MELLIN'S FOOD METHOD 



Form ul as 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



COMPOSITION 



" 2 "J 

< K O 



17 



394 

MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4^2 level teaspoonfuls 

FRESH MILK 6^ iiuidounces 

TOP MILK (7% Fat) 3,i< fluidounces 

WATER sH fluidounces 



399 

MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4/2 level teaspoonfuls 

FRESH MILK 41^ fluidounces 

TOP MILK (7% Fat) 6 fluidounces 

WATER 



53^ fluidounces 



MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4}i level teaspoonfuls 

FRESH MILK 2 fluidounces 

TOP MILK (7% Fat) 8^14: fluidounces 

WATER ^3/ fluidounces 



460 



MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4)4 level teaspoonfuls 

FRESH MILK 11 3^ fluidounces 

TOP MILK (7% Fat) 2 fluidounces 

WATER 2 14 fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



2.50 
3.00 
5.50 



2.50 

3.50 
5.50 



Prot. 2.50 
Fat 4.00 
Carb. 5.50 

Salts 
Water 



3.25 
3-50 
6.50 



j.KJZ 

5-53 

•58 

88.36 



2.49 

3-53 

5-51 

•57 

87.90 



2.47 

3-98 

5-49 

•57 

87.49 



3-25 

3-49 

6.51 

•7~ 

86.03 



19. 



20.4 



21.6 



22.7 



OF PERCENTAGE FEEDING 



79 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



CoMPosiTiorj 



< 2 o 

US 



iS 



13 



16 



463 



MELLIN'S FOOD 

253.5 grains, or i level tablespoonful and 

4j^ level teaspoonfuls 

FRESH MILK ()% fluidounces 

TOP MILK (7% Fat) 4^ fluidounces 

WATER 2)i fluidounces 



267 

MELLIN'S FOOD 

259.5 grains, or 2 level tablespoonfuls and 

I 

FRESH MILK 

TOP MILK (7% Fat) 2^^ fluidounces 

^A/'ATER 9>^ fluidounces 



i^ level teaspoonfuls 
334^ fluidounces 



337 

MELLIN'S FOOD 

270 grains, or i level tablespoonful and 

5 level teaspoonfuls 

FRESH MILK zyi fluidounces 

TOP MILK (10% Fat) 5 3,:^ fluidounces 

WATER 8 fluidounces 



427 

MELLIN'S FOOD 

270 grains, or i level tablespoonful and 

5 level teaspoonfuls 

FRESH MILK 4^^ fluidounces 

TOP MILK (7% Fat) 7 fluidounces 

WATER 41^ fluidounces 



Prot. 3.25 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



ACTUAL 

399 

6.49 

.72 

85.57 







100.00 


Prot. 


1.75 


1-73 


Fat 


2.00 


2.04 


Carb. 


4.50 


4-55 


Salts 




.42 


Water 




91.26 
100.00 


Prot. 


2.00 


1.99 


Fat 


4.00 


4.02 


Carb. 


5.00 


5.00 


Salts 




.48 


Water 




88.51 
100.00 


Prot. 


2.75 


2.76 


Fat 


4.00 


3-99 


Carb. 


6.00 


6.00 


Salts 




.63 


Water 




86.62 



!4.I 



13.8 



8o 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< a! O 



140 



MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 



FRESH MILK 
TOP MILK 
WATER 



2 level teaspoonfuls 

3^ fluidounces 

(7% Fat) ^ fluidounce 

12 fluidounces 



149 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK i fluidounce 

TOP MILK (7% Fat) 3 fluidounces 

\A/'ATER 12 fluidounces 



158 



MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK i^^ fluidounces 

TOP MILK (10% Fat) 2^ fluidounces 

WATER 11^ fluidounces 



165 



MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK % fluidounce 

TOP MILK (10% Fat) 4 fluidounces 



WATER 



I |4f fluidounces 



Prot. 1.25 
Fat 1. 00 
Carb. 4.00 

Salts 
Water 



ACTUAL 
1.23 
1.02 
4-03 

■33 
93-39 







100.00 


Prot. 


1.25 


1. 2 1 


Fat 


1.50 


1.52 


Carb. 


4.00 


4.01 


Salts 




•32 


Water 




92.94 

100.00 


Prot. 


1.25 


1.25 


Fat 


2.00 


2.03 


Carb. 


4.00 


4.06 


Salts 




•33 


Water 


• 


92.33 
100.00 


Prot. 


1.25 


1.23 


Fat 


2.50 


2.51 


Carb. 


4.00 


403 


Salts 




•33 


Water 




91.90 



[ 00.00 



9.6 



12.5 



I3-9' 



OF PERCENTAGE FEEDING 



8i 



Fo r m ula s 

Containing Mellin's Food, Fresh Milk and Top Milk 



1 


Proportions 


Composition 


< oi 

us 


12 


MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 
2 level teaspoonfuls 


Prot. 

Fat 

Carb. 


2.00 
2.00 
5.00 


ACTUAL 
1.97 

2.01 
5.01 


14.7 




FRESH MILK 6 fluidounces 


Salts 




•47 






TOP MILK (7% Fat) ij^ fluidounces 


Water 




90-54 






WATER 8'4 fluidounces 


Prot. 


2.00 


100 GO 
2.00 




321 


12 


MELLIN'S FOOD 


Fat 


2.50 
5.00 


2.51 

5-05 


16.2 




276 grains, or 2 level tablespoonfuls and 
2 level teaspoonfuls 


Carb. 






FRESH MILK 4 fluidounces 


Salts 




.49 






TOP MILK (7% Fat) 3^ fluidounces 


Water 




89.95 






WATER 8X fluidounces 


Prot. 


2.00 


100.00 

1.98 




327 


12 


MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 
2 level teaspoonfuls 


Fat 
Carb. 


3.00 
5.00 


3.02 

5-03 


17.6 




FRESH MILK 1}^ fluidounces 


Salts 




.48 






TOP MILK (7% Fat) 63^ fluidounces 


Water 




-89.49 




U 


WATER 8^X fluidounces 


Prot. 

Fat 

Carb. 


2.00 

3.50 
5.00 


100.00 

1.97 
348 

5.01 


18.9 


332 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 
2 level teaspoonfuls 




FRESH MILK 3X fluidounces 


Salts 




•47 






TOP MILK (10% Fat) 4)4 fluidounces 


Water 




89.07 






WATER 8^4 fluidounces 






100.00 





82 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



PXOFORTIONS 



Composition 



lA Q 



as J ^ 

►J D 
< ai O 



i6 



i8 



419 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 9 fluidounces 

TOP MILK (7% Fat) 2 ^J^ fluidounces 



WATER 



4M 



fluidounces 



422 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 6)4 fluidounces 

TOP MILK (7% Fat) 4^ fluidounces 

WATER 



4){ fluidounces 



471 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK 

TOP MILK (7% Fat) 

WATER 



1334; fluidounces 

I fluidounce 

iX fluidounces 



474 

MELLIN'S FOOD 

276 grains, or 2 level tablespoonfuls and 

2 level teaspoonfuls 

FRESH MILK * 11^ fluidounces 

TOP MILK (7% Fat) 3>^ fluidounces 

WATER I H fluidounces 



Prot. 2.75 
Fat • 3.00 
Carb. 6.00 

Salts 
Water 



Prot. 2.75 
Fat 3-50 
Carb. 6.00 

Salts 
Water 



Prot. 3.50 
Fat 3.50 
Carb. 7.00 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



3.50 
4.00 
7.00 



2.75 
2.99 
6.03 

.63 

87.60 



2.73 
348 
6.01 

.63 
87.15 



3-48 

3-50 
7.00 

.78 
85.24 



3-49 

4.02 

7.02 

.78 

84.69 



19.9 



23.8 



25-3 



100.00 



OF PERCENTAGE FEEDING 



83 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



1 


Proportions 


Composition 


w a 

us 


9 

9 
3 

3 


221 

MELLIN'S FOOD 

286.5 grains, or i level tablespoonful and 

$% level teaspoonfuls 

FRESH MILK 2^ fiuidounces 

TOP MILK (10% Fat) 3^ fiuidounces 

WATER lo;^ fiuidounces 


Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 

Prot. 

Fat 

Carb. 

Salts 
Water 


1.50 
2.50 
4.50 

1.50 
3.00 
4.50 

.75 

•50 

3-50 

.75 
1. 00 

3-50 


ACTUAL 
1.52 
2.50 
4.50 

•39 

91.09 
100.00 

1.50 

2.98 

4.48 

.38 

90.66 

100.00 

'77 
.51 

3-56 

.24 
94.92 


14.8 

16.2 
6.9 
8.3 


227 

MELLIN'S FOOD 

286.5 grains, or i level tablespoonful and 

SJ4 level teaspoonfuls 

FRESH MILK i fluidounce 

TOP MILK (10% Fat) 4K fiuidounces 

WATER loK fiuidounces 


34 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

2}4 level teaspoonfuls 

FRESH MILK i^X fiuidounces 

TOP MILK (7% Fat) ^ fluidounce 

WATER 14% fiuidounces 


100.00 

•75 
.98 

3-54 

.24 

94.49 
100.00 


42 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

2)4 level teaspoonfuls 

FRESH MILK % fiuidounce 

TOP MILK (10% Fat) i^ fiuidounces 

WATER 1414: fiuidounces 



84 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 






15 



15 



17 



400 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 



FRESH MILK 
TOP MILK 
WATER 



Fat) 



3M 



fluidounces 



6^ fluidounces 
6 fluidounces 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK iX fluidounces 

TOP MILK (7% Fat) 8^ fluidounces 
WATER 6 fluidounces 



461 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 11 fluidounces 

TOP MILK (7% Fat) 2 >^ fluidounces 
WATER 2: 



464 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK %y2 fluidounces 

TOP MILK (7% Fat) 5 fluidounces 

WATER 2 K fluidounces 



Prot. 2.50 
Fat 3.50 
Carb. 6.00 

Salts 
Water 



Prot. 2.50 
Fat 4.00 
Carb. 6.00 

Salts 
Water 



Prot. 3.25 
Fat 3.50 
Carb. 7.00 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



3.25 
4.00 
7.00 



ACTUAL 
2.50 

3-49 
6.03 

.59 
87-39 



3-99 
6.00 

•59 
86.94 



3-25 
351 
7.02 

.74 
85.48 



3-23 
4.01 
6.99 

•74 

85.03 



23.6 



25. 



OF PERCENTAGE FEEDING 



85 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



!< ttj o 



14 



205 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 
zYz level teaspoonfuls 



FRESH MILK 

TOP MILK (7% Fat) 

^A/'ATER 



3^ fluidounces 

lYz fluidounces 

\o% fluidounces 



214 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

zYz level teaspoonfuls 

FRESH MILK i fluidounce 

TOP MILK (7% Fat) 4X fluidounces 

WATER \o% fluidounces 



357 



MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

zYz level teaspoonfuls 

FRESH MILK 6 fluidounces 

TOP MILK (7% Fat) 2^ fluidounces 

WATER ^Yt fluidounces 



363 



MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

zYz level teaspoonfuls 

FRESH MILK 4 fluidounces 

TOP MILK (7% Fat) 5 fluidounces 

WATER 7 fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.50 
1.50 

4-50 



2.25 
3.00 
5-50 



I-5I 

1.50 

4-54 

•39 

92.06 







100.00 


Prot. 


150 


1.49 


Fat 


2.00 


2.05 


Carb. 


4.50 


4-51 


Salts 




•38 


Water 




9157 
100.00 


Prot. 


2.25 


2.24 


Fat 


2.50 


2-53 


Carb. 


5-50 


5-5° 


Salts 




.53 


Water 




89.20 



100.00 



2.27 

3-03 

5-55 

•54 

88.61 



[3.5 



17.2 



100.00 



86 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



W3 Q 

< ai o 



17 



MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 
zYz level teaspoonfuls 



FRESH MILK 

TOP MILK (7% Fat) 

WATER 



i^ fluidounces 

7X fluidounces 

7 fluidounces 



373 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

zYz level teaspoonfuls 

FRESH MILK 334: fluidounces 

TOP MILK (10% Fat) 1% fluidounces 

WATER 7 fluidounces 



441 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

^Yz level teaspoonfuls 

FRESH MILK 11^ fluidounces 

TOP MILK (7% Fat) i fluidounce 

WATER 3>^ fluidounces 



444 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

zYz level teaspoonfuls 

FRESH MILK 9 fluidounces 

TOP MILK (7% Fat) y/z fluidounces 

WATER 3K fluidounces 



Prot. 2.25 
Fat 3.50 
Carb. 5.50 

Salts 
Water 



ACTUAL 
2.26 

349 

5-53 

•54 

88.18 







100.00 


Prot. 


2.25 


2.24 


Fat 


4.00 


4.04 


Carb. 


5-50 


5.50 


Salts 




•53 


Water 




87.69 
100.00 


Prot. 


3.00 


3.00 


Fat 


3.00 


2.98 


Carb. 


6.50 


6.51 


Salts 




.69 


Water 




86.82 
100.00 


Prot. 


3-00 


3.01 


Fat 


3.50 


3-50 


Carb. 


6.50 


6.52 


Salts 




.69 


Water 




86.28 



21.6 



22.5 



[00.00 



OF PERCENTAGE FEEDING 



87 



F ormula s 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



'/) Q 



< ai O 



17 



449 

MELLIN'S FOOD 

292.5 grains, or 2 level tablespoonfuls and 

zVz level teaspoonfuls 

FRESH MILK 6^2 fluidounces 

TOP MILK (7% Fat; 6 fluidounces 

WATER 3K fluidounces 



291 

MELLIN'S FOOD 

309 grains, or 2 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK % fluidounce 

TOP MILK (10% Fat) (y)/. fluidounces 

WATER 91^ fluidounces 



84 



MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK % fluidounce 

TOP MILK (7% Fat) 2 fluidounces 

WATER 131^ fluidounces 



93 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK y, fluidounce 

TOP MILK (10% Fat) 2% fluidounces 
WATER 131^ fluidounces 



Prot. 3.00 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



Prot. 1. 00 

Fat 1. 00 

Carb. 4.00 

Salts 
Water 



ACTUAL 
2.99 
4.00 
6.50 

.68 
85.83 







100.00 


Prot. 


1-75 


1.76 


Fat 


4.00 


4.01 


Carb. 


5.00 


5.01 


Salts 




•44 


Water 




88.78 



[OC.OO 



1. 00 

1.03 

4.05 
.29 

93-63 







100.00 


Prot. 


1. 00 


.98 


Fat 


1.50 


1.49 


Carb. 


4.00 


4-03 


Salts 
Water 




.29 
93.21 



100.00 



23-9 



94 



10.7 



88 



THE MELLIN'S FOOD METHOD 



F o rm ul a s 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



« 5 W 

l-J 5 

< ei O 

US 



103 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 34: fluidounce 

TOP MILK (13% Fat) 2%. fluidounces 
WATER 1314: fluidounces 



260 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK t^% fluidounces 

TOP MILK (7% Fat) >^ fluidounce 

WATER 9I4: fluidounces 



268 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK 3^ fluidounces 

TOP MILK (7% Fat) 3 fluidounces 

WATER <^}i fluidounces 



275 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
FRESH MILK % fluidounce 

TOP MILK (7% Fat) 5>^ fluidounces 
WATER 934: fluidounces 



Prot. 1. 00 

Fat 2.00 

Carb. 4.00 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 
1.50 
5.00 



Prot. 1.75 
Fat 2.00 
Carb. 5.00 

Salts 
Water 



Prot. 1.75 
Fat 2.50 
Carb. 5.00 

Salts 
Water 



ACTUAL 

2.04 

4.0c 

.28 

92.72 



100.00 



1-75 

1.52 

5.05 

.44 

91.24 



100.00 



1.74 

2.02 

5.02 

.44 

90.78 



1.72 
2.52 
5.00 

•44 
90.32 



100.00 



14-5 



f5-9 



OF PERCENTAGE FEEDING 



89 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 













73 Q 




Proportions 


Composition 


Stag 

<; Qi 




281 


Prot. 


1-75 


ACTUAL 
1.75 




II 


MELLIN'S FOOD 


Fat 


3.00 
5.00 


3.00 
5-05 


17.4 




315 grains, or 3 level tablespoonfuls 
FRESH MILK 2^4 fluidounces 


Carb. 






TOP MILK (10% Fat) 4 fluidounces 


Salts 




•44 






WATER g/z fluidounces 


Water 




89.76 








Prot. 


1-75 


100.00 
1-73 




286 


II 


MELLIN'S FOOD 


Fat 


3.50 


3.48 


18.7 




315 grains, or 3 level tablespoonfuls 


Carb. 


5.00 


5.02 






FRESH MILK i^ fluidounces 


Salts 




.44 

89.33 






TOP MILK (10% Fat) s'X fluidounces 


Water 








WATER 9j54 fluidounces 












Prot. 


2.50 


100.00 
2.48 




389 


15 


MELLIN'S FOOD 


Fat 


2.50 


2.49 


18.2 




315 grains, or 3 level tablespoonfuls 


Carb. 


6.00 


6.00 






FRESH MILK 8^ fluidounces 


Salts 




• SQ 






TOP MILK (7% Fat) i^ fluidounces 


Water 




88.44 






WATER 6X fluidounces 






100.00 






395 


Prot. 


2.50 


2.49 




15 


MELLIN'S FOOD 


Fat 


3.00 


3.02 


19.7 


315 grains, or 3 level tablespoonfuls 


Carb. 


6.00 


6.01 






FRESH MILK sJi fluidounces 


Salts 




.59 






TOP MILK (7% Fatj 4 fluidounces 


Water 




87.89 






WATER 61^ fluidounces 






100.00 





go 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



S 3 « 

< ai O 



141 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 
Yz level teaspoonful 
3 fluidounces 



FRESH MILK 
TOP MILK 
WATER 



(7% Fat) 



fluidounces 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK ^ fluidounce 

TOP MILK (7% Fat) 

WATER 



3 fluidounces 
i2>8 fluidounces 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK i fluidounce 

TOP MILK (10% Fat) 3 fluidounces 

WATER 12 fluidounces 

166 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK ij^ fluidounces 

TOP MILK (13% Fat) 2^ fluidounces 

WATER 12 fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.25 
1. 00 

4-50 



1.25 
1.50 
4-50 



Prot. 1.25 
Fat 2.00 
Carb. 4.50 

Salts 
Water 



1.25 
2.50 
4.50 



ACTUAL 
1.24 

I.OI 

4-51 

•35 

92.89 



[ 00.00 



1.25 
1.49 

4.52 

•35 

92-39 



1.26 

2.06 

4^53 

•35 

91.80 



1.24 

2-53 

4^51 

•34 

91-38 



11.6 



3-3 



14.6 



OF PERCENTAGE FEEDING 



91 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



U r 



172 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 
Yz level teaspooniul 

1/ " ' 



FRESH MILK 
TOP MILK (13 
WATER 



Fat) 



iy% fluidounces 
11^ fluidounces 



MELLIN'S FOOD 

or 3 level tablespoonfuls and 
)i level teaspoonful 
FRESH MILK 6 fluidounces 

TOP MILK (7% Fat) i^ fluidounces 
WATER 8 J4 fluidounces 



322 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 



FRESH MILK 
TOP MILK 
WATER 



'2 level teaspoonful 

3^2 fluidounces 

Fat) 4 fluidounces 

Si'2 fluidounces 



328 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK i fluidounce 

TOP MILK (7% Fat) 6,i< fluidounces 

WATER 8 1^ fluidounces 



Prot. 1.25 
Fat 3.00 
Carb. 4.50 

Salts 
Water 



ACTUAL 

2.98 

4-52 

•35 
90.90 







100.00 


Prot. 


2.00 


2.03 


Fat 


2.00 


1.99 


Carb. 


5-50 


5-54 


Salts 
Water 




.50 
89.94 

100.00 


Prot. 


2.00 


2.01 


Fat 


2.50 


2.49 


Carb. 


5-50 


5-52 


Salts 




.50 


Water 




89.48 

100.00 


Prot. 


2.00 


1.99 


Fat 


300 


2.99 


Carb. 


5-50 


5-49 


Salts 




.50 


Water 




8903 



15-9 



15-5 



16. 



100.00 



92 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition- 



6s 



n 



i6 



i6 



333 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

]'2 level teaspoonful 

FRESH MILK 2X fluidounces 

TOP MILK (10% Fat) 4,34^ fluidounces 

WATER ■ 8^ fluidounces 



338 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK i^ fluidounces 

TOP MILK (10% Fat) 6 fluidounces 

WATER 8^ fluidounces 



417 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK \o% fluidounces 

TOP MILK (7% Fat) ^^ fluidounce 

WATER 5 fluidounces 



420 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK %% fluidounces 

TOP MILK (7% Fat) 2 3^: fluidounces 

WATER 5 fluidounces 



Prot. 2.00 
Fat 3.50 
Carb. 5.50 

Salts 
Water 



Prot. 2.00 
Fat 4.00 
Carb. 5.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.75 
2.50 
6.50 



Prot. 2.75 
Fat 3.00 
Carb, 6.50 

Salts. 
Water 



ACTUAL 
1.97 

3-50 

547 

•49 

88.57 



100.00 



2.00 

4.03 

5-52 

.49 

87.96 



2.76 

251 
6.51 

.65 
87-57 



100.00 



2.75 

3.01 

6.49 

.64 

.87.11 



19. 



1-3 



193 



20.7 



OF PERCENTAGE FEEDING 



93 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



O 



o« 



i6 



i6 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

y2 level teaspoonful 

FRESH MILK . 6 fluidounces 

TOP MILK (7% Fat) 55^ fluidounces 

WATER 4^s fluidounces 



428 



MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 

}i level teaspoonful 

FRESH MILK 3^ fluidounces 

TOP MILK (7% Fat) 7K fluidounces 



WATER 



U fluidounces 



4^ 



43 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK I4 fluidounce 

TOP MILK (13% Fat) i}^ fluidounces 

WATER 141.^ fluidounces 



206 

MELLIN'S FOOD 

34S grains, or 3 level tablespoonfuls and 



FRESH MILK 
TOP MILK 
WATER 



(7% 



I level teaspoonful 

3 fluidounces 

Fat) 2 fluidounces 

II fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.75 
350 
6.50 



Prot. 2.75 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



Prot. .75 
Fat 1. 00 

Carb. 4.00 

Salts 
Water 



Prot. 1.50 
Fat 1.50 
Carb. 5.00 

Salts 
Water 



ACTUAL 
2.75 

3-51 

6.50 

.65 

86.59 



2.76 
4.01 
6.51 

.65 
86.07 



.76 
1.05 
4.01 

•25 
93-93 



1.52 

1-53 

5.00 

.40 

91-55 



ICO.OO 



23-7 



9.1 



94 



THE MELLIN'S FOOD METHOD 



Form ul a s 

Containing Mellin's Food, Fresh Milk and Top Milk 



u 










si- 


I 


Proportions 


Composition 




3^1 










ACTUAL 






215 


Prot. 


1.50 


1.50 




9 


MELLIN'S FOOD 


Fat 


2.00 


2.03 
4.98 


14.2 




348 grains, or 3 level tablespoonfuls and 
I level teaspoonful 


Carb. 


5.00 






FRESH MILK >^ fluidounce 


Salts 




.40 






TOP MILK (7% Fat) 4;^ fluidounces 
WATER II fluidounces 


Water 
Prot. 


1.50 


91.09 




100.00 

1-53 


222 


9 


MELLIN'S FOOD 


Fat 


2.50 


2.52 


157 




348 grains, or 3 level tablespoonfuls and 








I level teaspoonful 


Carb. 


5.00 


5-03 






FRESH MILK i^ fluidounces 


Salts 




.41 






TOP MILK (10% Fat) 3^ fluidounces 


Water 




90.51 






WATER 10^ fluidounces 






100.00 




228 






Prot. 


1.50 


1.52 




9 


MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 


Fat 


3.00 


3.00 


17- 




I level teaspoonful 


Carb. 


5.00 


5.01 






FRESH MILK )4 fluidounce 


Salts 




.40 






TOP MILK (10% Fat) 4^/ fluidounces 


Water 




90.07 






WATER 1034- fluidounces 


Prot. 


1.50 


100.00 
1.50 


18.4 


233 


9 


MELLIN'S FOOD 


Fat 








348 grains, or 3 level tablespoonfuls and 


3-50 


3-50 






I level teaspoonful 


Carb. 


5.00 


4.98 






FRESH MILK i >^ fluidounces 


Salts 




.40 






TOP MILK (13% Fat) 4,'^ A^uidounces 


Water 




89.62 






WATER 10^ fluidounces 






100.00 





OF PERCENTAGE FEEDING 



95 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< ai O 



13 



13 



14 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK ^ fluidounce 

TOP MILK (13% Fat) 4^ fluidounces 

WATER iol4 fluidounces 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 8 fluidounces 

TOP MILK (7% Fat) >^ fluidounce 

WATER y}4 fluidounces 



358 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 5^^ fluidounces 

TOP MILK (7% Fat) 3 fluidounces 



WATER 



fluidounces 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK yA fluidounces 

TOP MILK (7% Fat) 5 54: fluidounces 

WATER y^4 fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.50 
4.00 
5.00 



Prot. 2.25 
Fat 2.00 
Carb. 6.00 

Salts 
Water 



Prot. 2.25 
Fat 2.50 
Carb. 6.00 

Salts 
Water 



2.25 
3.00 
6.00 



1-53 
398 

S-03 

.41 

89.05 



2.26 

2,01 
5.98 

•55 
89.20 



2.24 

2.51 

5-96 

•55 

88.74 



2.27 

3.01 

6,01 

.56 

88.15 



19.9 



16.C 



17.8 



19.4 



96 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



- a w 

< si O 
OS 



14 



14 



17 



17 



369 



MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK i fluidounce 

TOP MILK (7% Fat) 7^ Auidounces 

"WATER 7X fluidounces 



374 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 3'^ fluidounces 

TOP MILK (10% Fat) 5^ fluidounces 

WATER 73^ fluidounces 



442 

MELLIN'S FOOD 

352.5 grains, or i level tablespoonful and 

7>^ level teaspoonfuls 

FRESH MILK io}4 fluidounces 

TOP MILK (7% Fat) i^ fluidounces 

WATER 3^ fluidounces 



445 

MELLIN'S FOOD 

352.5 grains, or i level tablespoonful and 
7/ ' 

FRESH MILK 
TOP MILK 
WATER 



72 level teaspoonfuls 

8j4- fluidounces 

(7% Fat) ' 4 fluidounces 

3^ fluidounces 



Prot. 2.25 
Fat 3.50 
Carb. 6.00 

Salts 
Water 



Prot. 2.25 
Fat 4.00 
Carb. 6.00 

Salts 
Water 



ACTUAL 
2.26 

3-51 
5.98 

•55 
87.70 



100.00 



2.27 
403 
6.00 

•55 
87.15 







100.00 


Prot. 


3.00 


3.01 


Fat 


3.00 


3.02 


Carb. 


7.00 


7.00 


Salts 




.70 


Water 




86.27 




100.00 


Prot. 


3.00 


3.01 


Fat 


3.50 


3-52 


Carb. 


7.00 


7.01 


Salts 




.70 


Water 




8576 



20.8 



22.4 



21.9 



23-3 



OF PERCENTAGE FEEDING 



97 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



S2 9 

2 3 « 

< a: o 
OS 



17 



10 



450 

MELLIN'S FOOD 

352.5 grains, or i level tablespoonful and 

7^ level teaspoonfuls 

FRESH MILK sH fluidounces 

TOP MILK (7% Fat) 6^ fluidounces 

WATER 2H fluidounces 



104 



MELLIN'S FOOD 

367.5 grains, or 
FRESH MILK 
TOP MILK (13% 
WATER 



)% level tablespoonfuls 
% fluidounce 

Fat) 2^: 
13/^ 



fluidounces 
fluidounces 



261 

MELLIN'S FOOD 

367.5 grains, or 3^^ level tablespoonfuls 
FRESH MILK s'X fluidounces 

TOP MILK (7% Fat) U fluidounce 

WATER 10 fluidounces 



269 



MELLIN'S FOOD 

367.5 grains, or 3^^ level tablespoonfuls 
FRESH MILK 2^ fluidounces 

TOP MILK (7% Fat) 3^ fluidounces 
WATER 10 fluidounces 



Prot. 

Fat 
Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



3.00 
4.00 
7.00 



Prot. 1. 00 
Fat 2.00 
Carb. 4.50 

Salts 
Water 



1.75 
1.50 

5-50 



Prot. 1.75 
Fat 2.00 
Carb. 5.50 

Salts 
Water 



ACTUAL 

3.00 

4.02 

6.99 

.70 

85.29 



100.00 



1.03 
2.03 

4-52 

•31 

92.11 



100.00 



1.76 

1.50 

5.48 

.46 

90.80 



1.74 
2.00 

546 

.45 

90-35 



24.7 



[2.9 



f3-7 



15- 



100.00 



98 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



W3 Q 

2 5 « 

< tti o 



II 



276 



MELLIN'S FOOD 

367.5 grains, or 3>^ level tablespoonfuls 
FRESH MILK }( fluidounce 

TOP MILK (7% Fat) 5>^ fluidounces 
WATER 9^ fluidounces 



282 

MELLIN'S FOOD 

367.5 grains, or 3)^ level tablespoonfuls 
FRESH MILK 2 fluidounces 

TOP MILK (10% Fat) 4^ fluidounces 
WATER 9^ fluidounces 



287 



MELLIN'S FOOD 

367.5 grains, or 2,%. level tablespoonfuls 
FRESH MILK % fluidounce 

TOP MILK (10% Fat) sV^ fluidounces 
WATER 934: fluidounces 



292 

MELLIN'S FOOD 

367.5 grains, or 3^^ level tablespoonfuls 
FRESH MILK 2 fluidounces 

TOP MILK (13% Fat) 4 >^ fluidounces 
WATER 9^ fluidounces 



Prot. 1.75 
Fat 2.50 
Carb. 5.50 

Salts 
Water 



ACTUAL 

1.78 

2.50 

5-50 

.46 

89.76 







100.00 


Prot. 


1-75 


1.76 


Fat 


3-00 


3.02 


Carb. 


5.50 


5.48 


Salts 




.46 


Water 




89.28 
100.00 


Pi-ot. 


1-75 


1.74 


Fat 


3.50 


3-49 


Carb. 


5-50 


5.46 


Salts 




•45 


Water 




88.86 
100.00 


Prot. 


1.75 


1.77 


Fat 


4.00 


3-98 


Carb. 


5.50 


5-51 


Salts 




.46 


Water 




88.28 



[6.6 



19.4 



20.9 



100.00 



OF PERCENTAGE FEEDING 



99 



Fo r m ula s 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< ai O 



15 



15 



15 



MELLIN'S FOOD 

375 grains, or 2 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 7^ fluidounces 

TOP MILK (7% Fat) 2 fluidounces 

WATER 6}4. fluidounces 



MELLIN'S FOOD 

375 grains, or 2 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 5^ fluidounces 

TOP MILK (7% Fat) 4^ fluidounces 

WATER 6^ fluidounces 



401 

MELLIN'S FOOD 

375 grains, or 2 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 3 fluidounces 

TOP MILK (7% Fat) 6^ fluidounces 

WATER 6j4 fluidounces 



406 



MELLIN'S FOOD 

375 grains, or 2 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK /z fluidounce 

TOP MILK (7% Fat) 9X fluidounces 

WATER 6'X fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.50 
2.50 
6.50 



2.49 

2.52 

6.50 

.60 

87.89 







100.00 


Prot. 


2.50 


2.49 


Fat 


3.00 


2.99 


Carb. 


6.50 


6.51 


Salts 




.61 


Water 




87.40 
100.00 


Prot. 


2.50 


2.50 


Fat 


3.50 


3-51 


Carb. 


6.50 


6.52 


Salts 




.61 


Water 




86.86 
100.00 


Prot. 


2.50 


2.48 


Fat 


4.00 


4.01 


Carb. 


6.50 


6.50 


Salts 




.61 


Water 




86.40 



19. 



20.4 



234 



tOfC 



lOO 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



1 


Proportions 


Composition 


«3 Q 

PI 

< aJ 










ACTUAL 






142 


Prot. 


1.25 


1.26 




6 


MELLIN'S FOOD 


Fat 


1. 00 


•99 


10.9 




391.5 grains, or 2 level tablespoonfuls and 


Carb. 








5^ level teaspoonfuls 


5.00 


5.02 






FRESH MILK 2;^ fluidounces 


Salts 




•37 






TOP MILK (7% Fat) i fluidounce 


Water 




92.36 






WATER 12^ fluidounces 






100.00 




160 






Prot. 


1.25 


1.28 




7 


MELLIN'S FOOD 

391.5 grains, or 2 level tablespoonfuls and 


Fat 

Carb. 


2.00 


1.99 


13-9 




53^ level teaspoonfuls 


5.00 


5-04 






FRESH MILK % fluidounce 


Salts 




-yi 






TOP MILK (10% Fat) 3 fluidounces 


Water 




91.32 






WATER 12 X fluidounces 


Prot. 


1.25 


100.00 

1.26 




167 


7 


MELLIN'S FOOD 

391.5 grains, or 2 level tablespoonfuls and 


Fat 


2.50 


2.52 


15-4 




lYz level teaspoonfuls 


Carb. 


5.00 


5.02 






FRESH MILK X fluidounce 


Salts 




^z^ 






TOP MILK (^13% Fat) 3 fluidounces 


Water 




90.84 






WATER 12% fluidounces 


Prot. 


2.00 


100.00 

1.99 




316 


12 


MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 


Fat 


2.00 

6.00 


2.01 


16.3 




2>^ level teaspoonfuls 


Carb. 


6.03 






FRESH MILK 4^ fluidounces 


Salts 




.51 






TOP MILK (7% Fat) 2^^ fluidounces 


Water 




89.46 






WATER 9 fluidounces 






100.00 





OF PERCENTAGE FEEDING 



lOI 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



1 


Proportions 


Composition 


1%^ 

6r 




323 


Prot. 


2.00 


ACTUAL 
1.97 




12 


MELLIN'S FOOD 


Fat 


2.50 
6.00 


2.51 

6.00 


17.6 




397.5 grains, or 3 level tablespoonfuls and 
2^ level teaspoonfuls 


Carb. 






FRESH MILK 2% fluidounces 


Salts 




.51 






TOP MILK (7% Fat) 4^ fluidounces 


Water 




89.01 






WATER 9 fluidounces 


Prot. 


2.00 


100.00 
2.00 




329 


12 


MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 
zYz level teaspoonfuls 


Fat 
Carb. 


3.00 
6.00 


3.01 
6.05 


19.2 




FRESH MILK % fluidounce 


Salts 




•52 






TOP MILK (7 % Fat) 7 fluidounces 


Water 




88.42 




13 


WATER Z% fluidounces 


Prot. 

Fat 

Carb. 


2.00 
3.50 

6.00 


100.00 
1.99 


20.6 


334 

MELLIN'S FOOD 


397.5 grains, or 3 level tablespoonfuls and 
2>^ level teaspoonfuls 


3-51 
6.03 






FRESH MILK 2% fluidounces 


Salts 




•51 






TOP MILK (10% Fat) 5 fluidounces 


Water 




87.96 




13 


WATER 8 34: fluidounces 


Prot. 

Fat 
Carb. 


2.00 


100.00 

1.97 
3.98 
6.01 


22. 


339 

MELLIN'S FOOD 




397.5 grains, or 3 level tablespoonfuls and 
zYz level teaspoonfuls 


4.00 
6.00 






FRESH MILK i fluidounce 


Salts 




•51 






TOP MILK (10% Fat) 6^ fluidounces 


Water 




87.53 






WATER 8^ fluidounces 






100.00 





102 



THE MELLIN'S FOOD METHOD 



F o rm u 1 a s 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



£ S w 
< a: o 



i6 



i6 



i6 



418 



MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

zYz level teaspoonfuls 

FRESH MILK 9^ fluidounces 

TOP MILK (7% Fat) 3^- fluidounce 

WATER 5^ fluidounces 



421 

MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

2>^ level teaspoonfuls 

FRESH MILK 7)^ fluidounces 

TOP MILK (7% Fat) 3^4: fluidounces 

WATER 



5^ fluidounces 



424 



MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

2>^ level teaspoonfuls 

FRESH MILK 5 fluidounces 

TOP MILK 

WATER 



(7% Fat) 



534; fluidounces 
5^ fluidounces 



429 

MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 

2^ level teaspoonfuls 

FRESH MILK 2^ fluidounces 

TOP MILK (7% Fat) 8 fluidounces 

WATER 5>^ fluidounces 



Prot. 2.75 
Fat 2.50 
Carb. 7.00 

Salts 
Water 



Prot. 2.75 
Fat 3.00 
Carb. 7.00 

Salts 
Water 



Prot. 2.75 
Fat 3.50 
Carb. 7.00 

Salts 
Water 



Prot. 2.75 
Fat 4.00 
Carb. 7.00 

Salts 
Water 



ACTUAL 
2.75 
2.51 
7.02 

.66 
87.06 



100.00 



2.75 

3-03 

7.03 

.67 

86.52 



2.74 
3-52 

7. CI 

.66 

86.07 



100.00 



2.75 
399 

7.02 

.66 

85.58 



21.7 



24.4 



OF PERCENTAGE FEEDING 



103 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



<• ai O 

OS 



36 



MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK y^ fluidounce 

TOP MILK (13% Fat) >^ fluidounce 

WATER 15 fluidounces 



207 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 2 fluidounces 

TOP MILK (7% Fat) 2 >^ fluidounces 

WATER 1 1 li fluidounces 



223 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK i fluidounce 

TOP MILK (10% Fat) 3^ fluidounces 

WATER 1 1 14: fluidounces 



229 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK Y]i fluidounces 

TOP MILK (13% Fat) 3>^ fluidounces 

WATER 11^ fluidounces 



Prot. .75 
Fat .50 

Carb. 4.50 

Salts 
Water 



.76 

.51 

4.54 

.27 

9392 







100.00 


Prot. 


1.50 


1.48 


Fat 


1.50 


1.51 


Carb. 


550 


5-50 


Salts 




.42 


Water 




9 1. eg 
100.00 


Prot. 


1.50 


1.50 


Fat 


2.50 


2.49 


Carb. 


5.50 


5-52 


Salts 




.42 


Water 




90.07 
100.00 


Prot. 


1.50 


1.48 


Fat 


3.00 


3.01 


Carb. 


5-50 


5-So 


Salts 




.41 


Water 




89.60 



8.3 



13-4 



16.3 



17- 



I04 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



in Cl 

< ei O 
OS 



13 



14 



MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK ^ fluidounce 

TOP MILK (13% Fat) 4^ fluidounces 

WATER II fluidounces 



359 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 5 fluidounces 

TOP MILK (7% Fat) 33^ fluidounces 

WATER 7^4 fluidounces 



365 



MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 2% fluidounces 

TOP MILK (7% Fat) 6 fluidounces 

WATER 7^ fluidounces 



375 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 2% fluidounces 

TOP MILK (10% Fat) sji fluidounces 

WATER 7^4 fluidounces 



Prot. 1.50 
Fat 3.50 
Carb. 5.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 
Fat 

Carb. 

Salts 
Water 



2.25 
2.50 
6.50 



2.25 
3.00 
6.50 



ACTUAL 
1.52 

349 

5-54 

.42 

89-03 
100.00 



2.26 

2.48 
6.51 

'SI 
58. 1 8 



2.24 
3.02 
6.49 

•57 
87.68 



100.00 



Prot. 


2.25 


2.25 


Fat 


4.00 


4.01 


Carb. 


6.50 


6.51 


Salts 




.57 


Water 




86.66 
100.00 



19-3 



[8.7 



23.1 



OF PERCENTAGE FEEDING 



105 



F ormu la s 

Containing Mellin's Food, Fresh Milk and Top Milk 













tn Q 





Proportions 


Composition 


m 










ACTUAL 






352 


Prot. 


2.25 


2.23 




13 


MELLIN'S FOOD 


Fat 


2.00 


1.98 
6.52 


17.2 




420 grains, or 4 level tablespoonfuls 


Carb. 


6.50 






FRESH MILK 7 fluidounces 






TOP MILK (7% Fat; i fluidounce 


Salts 




•57 






WATER 8 fluidounces 


Water 




88.70 
100.00 




74 


4 


MELLIN'S FOOD 


Prot. 


1. 00 


1. 00 


9.2 




430.5 grains, or 3 level tablespoonfuls and 


Fat 


•50 
5.00 


■ST- 
4.99 






y/z level teaspoonfuls 
FRESH MILK 134: fluidounces 


Carb. 






TOP MILK (7% Fat) ^^T fluidounce 


Salts 




•32 






WATER 14 fluidounces 


Water 




93.18 
100.00 




86 


4 


MELLIN'S FOOD 


Prot. 


1. 00 


.98 


10.6 




430.5 grains, or 3 level tablespoonfuls and 


Fat 


1. 00 


1.02 






2)4, level teaspoonfuls 


Carb. 


5.00 


4.96 






FRESH MILK >^ fluidounce 


Salts 
Water 




.32 
92.72 






TOP MILK (10% Fat) 1% fluidounces 
WATER 14 fluidounces 










Prot. 


1. 00 


100.00 

1. 01 




95 


5 


MELLIN'S FOOD 


Fat 






12. 1 




430.5 grains, or 3 level tablespoonfuls and 


1.50 


1.49 






y/2 level teaspoonfuls 


Carb. 


5.00 


5.01 






FRESH MILK % fluidounce 


Salts 




•33 






TOP MILK (13% Fat) iX fluidounces 


Water 




92.16 






WATER 1 3 14: fluidounces 






100.00 





io6 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



in Q 

W " M 

>- 3 p, 

a J " 

Ota 5 

<ti O 



262 

MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

K level teaspoonful 

FRESH MILK 4 fluidounces 

TOP MILK (7% Fat) 1J2' fluidounces 

WATER iQi^ fluidounces 



270 

MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

}i level teaspoonful 

FRESH MILK 2^ fluidounces 

TOP MILK (7% Fat) 3K fluidounces 

WATER loX fluidounces 



277 

MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

^4 level teaspoonful 

FRESH MILK 2}^ fluidounces 

TOP MILK (10% Fat) 3^ fluidounces 

WATER 1014: fluidounces 



283 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

}4 level teaspoonful 

FRESH MILK i^ fluidounces 

TOP MILK (10% Fat) 4K fluidounces 

WATER 10 1^ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 
1.50 
6.00 



1-73 

1-53 

5-99 

•47 

90.28 







100.00 


Prot. 


1.75 


1.76 


Fat 


2.00 


1.98 


Carb. 


6.00 


6.04 


Salts 




.48 


Water 




89.74 
100.00 


Prot. 


1-75 


1.74 


Fat 


2.50 


2-51 


Carb. 


6.00 


6.02 


Salts 




•47 


Water 




89.26 

100.00 


Prot. 


1-75 


1^75 


Fat 


3.00 


3.01 


Carb. 


6.00 


6.03 


Salts 




•47 


Water 




88.74 



[4.5 



[5^9 



[7.4 



:8.^ 



OF PERCENTAGE FEEDING 



107 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



« J ^ 

5 Qi O 



15 



288 

MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK Y^, fluidounce 

TOP MILK (10% Fat) 5^ fluidounces 

WATER 10 fluidounces 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK \% fluidounces 

TOP MILK (13% Fat) 4^ fluidounces 

WATER 10 fluidounces 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls -and 

Yz level teaspoonful 

FRESH MILK 7 fluidounces 

TOP MILK (7% Fat) 2 3// fluidounces 

WATER 63^: fluidounces 



397 

MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 4)^ fluidounces 

TOP MILK (7% Fat) 434- fluidounces 

WATER 6>^ fluidounces 



Prot. 

Fat 
Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 
3.50 
6.00 



Prot. 1.75 
Fat 4.0c 
Carb. 6.00 

Salts 
Water 



Prot. 2.50 
Fat 2.50 
Carb. 7.00 

Salts 
Water 



2.50 
3.00 
7.00 



ACTUAL 
1.76 

3-51 
6.04 

■Al 

88.22 



100.00 



1.74 

3-97 
6.02 

•47 
87.80 



2.49 

2.50 

7.00 

.62 

87.39 



100.00 



2.50 
3.01 
7.01 

.63 

86.85 



20.4 



21.7 



21.3 



io8 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< ai O 



15 



MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK 2}^ fluidounces 

TOP MILK (7% Fat) 7 fluidounces 

WATER dVz fluidounces 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK i^^ fluidounces 

TOP MILK (7% Fat) i>^ fluidounces 

WATER \2% fluidounces 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 1 14: fluidounces 

TOP MILK (10% Fat) 2 fluidounces 

WATER 12 3^ fluidounces 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK 4^4: fluidounces 

TOP MILK (7% Fat) 2;^ fluidounces 

WATER 9 14: fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.50 

3-50 
7.00 



Prot. 1.25 

Fat I. GO 

Carb. 5.50 

Salts 
Water 



1-25 

1.50 
5.50 



Prot. 2.00 
Fat 2.00 
Carb. 6.50 

Salts 
Water 



251 

3-4S 
7.02 

86.36 
100.00 



1.28 
1.03 

5-53 

•39 

91-77 



100.00 



1.26 
1.49 

5-51 

•38 

91.36 



1.99 
2.00 
6.48 

•53 

89.00 

100.00 



22.7 



[6.9 



OF PERCENTAGE FEEDING 



log 



F orm u las 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



S3" 

< aJ O 



13 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonf uls and 

I level teaspoonf ul 

FRESH MILK 2 fluidounces 

TOP MILK (7% Fat) 4^ fluidounces 

WATER g}4 fluidounces 



MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK y/s fluidounces 

TOP MILK (10% Fat) 3^ fluidounces 

WATER 9 fluidounces 



335 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK iji fluidounces 

TOP MILK (10% Fat) 5 >^ fluidounces 

WATER 9 fluidounces 



340 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK X fluidounce 

TOP MILK (10% Fat) 6^ fluidounces 

WATER 8^ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



2.00 
2.50 
6.50 



Prot. 2.00 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



ACTUAL 

2. CO 

2.49 
6.49 

.53 
88.49 







100.00 


Prot. 


2.00 


2.01 


Fat 


3.00 


3.01 


Carb. 


6.50 


6.50 


Salts 




.53 


Water 




87.95 




100.00 


Prot. 


2.00 


1.99 


Fat 


350 


3.48 


Carb. 


6.50 


6.48 


Salts 




'53 


Water 




87.52 



2.00 

3-97 
6.49 

.53 

87.01 
ico.oo 



18.4 



19.9 



21.3 



22.7 



no 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



«j J u 

< b: o 



199 

MELLIN'S FOOD 

472.5 grains, or 4^ level tablespoonfuls 
FRESH MILK 4 fluidounces 

TOP MILK (7% Fat) }i fluidounce 

WATER I : 



208 

MELLIN'S FOOD 

472,5 grains, or 4)4 level tablespoonfuls 
FRESH MILK 1% fluidounces 

TOP MILK (7% Fat) 2Xfluidounces 
WATER 



217 

MELLIN'S FOOD 

472.5 grains, or 4)4 level tablespoonfuls 
FRESH MILK i>^ fluidounces 

TOP MILK (10% Fat) 2^/ fluidounces 
WATER 11^ fluidounces 



224 

MELLIN'S FOOD 

472.5 grains, or 4)4 level tablespoonfuls 
FRESH MILK ^ fluidounce 

TOP MILK (10% Fat) 4 fluidounces 
WATER iiK fluidounces 



Prot. 1.50 
Fat 1. 00 
Carb. 6.00 

Salts 
Water 



Prot. 1.50 
Fat 1.50 
Carb. 6.00 

Salts 
Water 



Prot. 1.50 
Fat 2.00 
Carb. 6.00 

Salts 
Water 



Prot. 1.50 
Fat 2.50 
Carb. 6.00 

Salts 
Water 



ACTUAL 

1. 00 

6.00 

•44 
91.04 



100.00 



1.50 
1.49 
5.98 

•43 

90.60 



100.00 



1.48 

1.98 

5.96 

•43 

90.15 



2.51 

6.00 

•44 

89-.54 



[2.7 



5.5 



17.1 



OF PERCENTAGE FEEDING 



III 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 













XQ 


1 


Proportions 


Composition 


II 

< a; 
US 




230 


Prot. 


1.50 


ACTUAL 

1-19 




9 


MELLIN'S FOOD 


Fat 
Carb. 


w/ 




18.5 




472.5 grains or 4^ level tablespoonfuls 


3.00 


3.01 






FRESH MILK ^ fluidounce 


6.00 


5.98 






TOP MILK (13% Fat) 3)^ fluidounces 


Salts 




•43 






WATER ii>^ fluidounces 


Water 




89.09 
100.00 




235 


9 


MELLIN'S FOOD 


Prot. 


1.50 


1-53 


20. 




472.5 grains, or 4;^ level tablespoonfuls 


Fat 


3.50 


3.48 






FRESH MILK ^ fluidounce 


Carb. 


6.00 


6.02 






TOP MILK (13% Fat) 4^/8 fluidounces 


Salts 




•44 






WATER iiX fluidounces 


Water 




88.53 

lOO.CO 




353 


13 


MELLIN'S FOOD 


Prot. 


2.25 


2.24 


18.I 




480 grains, or 3 level tablespoonfuls and 


Fat 


2.00 


2,01 






5 level teaspoonf uls 


Carb. 


7.00 


7.01 
.58 






FRESH MILK 6% fluidounces 


Salts 






TOP MILK (7% Fat) i>^ fluidounces 








WATER 2,% fluidounces 


Water 




88.16 








Prot. 


2.25 


100.00 
2.24 




360 


13 


MELLIN'S FOOD 


Fat 


2.50 


2.50 


19.5 




480 grains, or 3 level tablespoonfuls and 






5 level teaspoonfuls 


Carb. 


7.00 


7.02 






FRESH MILK 4 fluidounces 


Salts 




•59 






TOP MILK (7% Fat) 3^ fluidounces 


Water 




87.65 






WATER S% fluidounces 






100.00 





112 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



< aJ O 



14 



14 



366 



MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK i^ fluidounces 

TOP MILK (7% Fat) 6^ fluidounces 

WATER 8 fluidounces 



MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 3^ fluidounces 

TOP MILK (10% Fat) 4/$ fluidounces 

WATER 8 fluidounces 



376 

MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 

5 level teaspoonfuls 

FRESH MILK 2^ fluidounces 

TOP MILK (10% Fat) 5^ fluidounces 

WATER 7% fluidounces 



278 



MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

5>^ level teaspoonfuls 

FRESH MILK 2 fluidounces 

TOP MILK (10% Fat) 3)^ fluidounces 

WATER io>^ fluidounces 



Prot. 2.25 
Fat 3.00 
Carb. 7.00 

Salts 
Water 



ACTUAL 
2.25 
3.00 

7-03 
•59 

87-13 







100.00 


Prot. 


2.25 


2.23 


Fat 


3.50 


3-50 


Carb. 


7.00 


7.01 


Salts 




.58 


Water 




86.68 
100.00 


Prot. 


2.25 


2.24 


Fat 


4.00 


3-99 


Carb. 


7.00 


7.02 


Salts 




.58 


Water 




86.17 




100.00 


Prot. 


1-75 


1.75 


Fat 


2.50 


2.53 


Carb. 


6.50 


6.51 


Salts 




■49 


Water 




88.72 



23-9 



18.3 



OF PERCENTAGE FEEDING 



113 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



S2 9 

2 3 w 



284 



MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

^}4 level teaspoonfuls 

FRESH MILK ^ fluidounce 

TOP MILK (10% Fat) 4I4' fluidounces 

WATER 10^/^ fluidounces 



289 



MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

S)4 level teaspoonfuls 

FRESH MILK i}4 fluidounces 

TOP MILK (13% Fat) 45^ fluidounces 

WATER io3/s fluidounces 



294 

MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 

^% level teaspoonfuls 

FRESH MILK ^ fluidounce 

TOP MILK (13% Fat) 5 fluidounces 

WATER iQi/ fluidounces 



75 

MELLIN'S FOOD 

502.5 grains, or 4 level tablespoonfuls and 

2^ level teaspoonfuls 

FRESH MILK X fluidounce 

TOP MILK (7% Fat) 

WATER 



14^4 fluidounces 



Prot. 1.75 
Fat 3.00 
Carb. 6.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 
3-50 
6.50 



Prot. 1.75 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



1. 00 

.50 
5.50 



ACTUAL 
1.73 
3.00 

6.49 

.49 

88.29 



100.00 



1.74 

3-52 

6.50 

.49 

87.75 



1-75 
4-03 
6.51 

•49 

87.22 



.98 

•49 

5-53 

•34 

92.66 



19.6 



22.6 



9.9 



114 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



M D *" 

5 3^ 

< Si O 

OS 



263 



MELLIN'S FOOD 

502.5 grains, or 4 level tablespoonfuls and 

^Yz level teaspoonfuls 

FRESH MILK y/z fluidounces 

TOP MILK (7% Fat) i^^T fluidounces 

WATER io|4' fluidounces 



271 

MELLIN'S FOOD 

502.5 grains, or 4 level tablespoonfuls and 

23^ level teaspoonfuls 

FRESH MILK i fluidounce 



TOP MILK 
WATER 



(7% Fat) 



AYa 



fluidounces 



\o% fluidounces 



144 

MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 



FRESH MILK 
TOP MILK 
WATER 



(1% 



3 level teaspoonfuls 

% fluidounce 

Fat) 2 fluidounces 

11^ fluidounces 



MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK Y^ fluidounce 

TOP MILK (10% Fat) 2^ fluidounces 

WATER 131^ fluidounces 



Prot. 

Fat 
Carb. 

Salts 
Water 



1-75 
1.50 
6.50 



Prot. 1.75 
Fat 2.00 
Carb. 6.50 

Salts 
Water 



Prot. 1.25 

Fat 1. 00 

Carb. 6.00 

Salts 
Water 



Prot. 1.25 
Fat 1.50 
Carb. 6.00 

Salts 
Water 



175 
1.51 

6.54 

•49 

59.71 



173 
2.00 
6.52 

•49 
89.26 



100.00 



1.24 

i.oi 

6.02 

.40 

91-33 



100.00 



1.23 
1.46 
6.00 

•39 

90.92 



f5-3 



16.7 



2.4 



13-7 



100.00 



OF PERCENTAGE FEEDING 



115 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 











■ 


.a" 


1 


Proportions 


Composition 






162 


Prot. 


125 


ACTUAL 
1.26 




7 


MELLIN'S FOOD 


Fat 


2.00 


1.98 
6.04 


15.4 




519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 


Carb. 


6.00 






FRESH MILK % fluidounce 


Salts 




.40 






TOP MILK (13% Fat) 23/3 fluidounces 


Water 




90.32 






WATER 13 fluidounces 


Prot. 


2.00 


100.00 

2.00 




310 


12 


MELLIN'S FOOD 


Fat 
Carb. 


150 




16.2 




519 grains, or 4 level tablespoonfuls and 


1.49 






3 level teaspoonfuls 


7.00 


7.01 






FRESH MILK 6 fluidounces 


Salts 




•55 






TOP MILK (7% Fat) /§ fluidounce 


Water 




88.95 






WATER c)% fluidounces 


Prot. 


2.00 


100.00 
2.01 




318 


12 


MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 


Fat 


2.00 


1.98 


17.7 




3 level teaspoonfuls 


Carb. 


7.00 


7.02 






FRESH MILK y^ fluidounces 


Salts 




•55 






TOP MILK (7% Fat) 2 ^ fluidounces 


Water 




88.44 






WATER gy. fluidounces 


Prot. 


2.00 


lOO.OO 

1.99 




325 


12 


MELLIN'S FOOD 


Fat 






19.2 




519 grains, or 4 level tablespoonfuls and 


2.50 


2.51 






3 level teaspoonfuls 


Carb. 


7.00 


6.99 






FRESH MILK i fluidounce 


Salts 




•55 






TOP MILK (7% Fat) 5 ^ fluidounces 


Water 




87.96 






WATER 9K fluidounces 






100.00 





ii6 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 





Proportions 


Composition 


in 6 
<tt!0 




331 


Prot. 


2.00 


ACTUAL 
2.00 




12 


MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 


Fat 
Carb. 


3-00 
7.00 


3.00 
7.01 


20.7 




FRESH MILK 2% fluidounces 


Salts 




•55 






TOP MILK (10% Fat) 4^^ fluidounces 


Water 




87.44 






"WATER 9^ fluidounces 


Prot. 


2.00 


100.00 
2.01 




336 


13 


MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 


Fat 
Carb. 


3.50 
7.00 


349 
7.02 


22.2 




FRESH MILK i^g fluidounces 


Salts 




•55 






TOP MILK (10% Fat) sH fluidounces 


Water 




86.93 




9 


WATER g}( fluidounces 


Prot. 

Fat 

Carb. 


1.50 
3.00 
6.50 


100.00 

1.51 
3-00 
6.50 


19.4 


231 

MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 
3>^ level teaspoonfuls 




FRESH MILK ^ fluidounce 


Salts 




•45 




8 


TOP MILK (13% Fat) 3^ fluidounces 
WATER 11^ fluidounces 


Water 

Prot. 

Fat 

Carb. 


1.50 
1. 00 
6.50 


88.54 


13-5 


100.00 

1.48 

1.03 
6.51 


200 

MELLIN'S FOOD 

541.5 grains, or 5 level tablespoonfuls and 
)4 level teaspoonful 




FRESH MILK z^X fluidounces 


Salts 




•45 






TOP MILK (7% Fat) i fluidounce 


Water 




90-53 






WATER 12 14: fluidounces 






100.00 





OF PERCENTAGE FEEDING 



117 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



t/5 O 

< a: o 
0£ 



209 

MELLIN'S FOOD 

541.5 grains, or 5 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK >^ fluidounce 

TOP MILK (7% Fac; 3;5< fluidounces 

WATER 12 1/^ fiuidounces 



218 

MELLIN'S FOOD 

541.5 grains, or 5 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK i fluidounce 

TOP MILK (10% Fat) 3 fluidounces 

WATER 12 fluidounces 



225 

MELLIN'S FOOD 

541.5 grains, or 5 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK i fluidounce 

TOP MILK (13% Fat) 3 fluidounces 

WATER 12 fluidounces 



88 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK Ya fluidounce 

TOP MILK (13% Fat) i^ fluidounces 

WATER 141^ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 
Fat 

Carb. 

Salts 
Water 



1.50 
1.50 
6.50 



1.50 
2.50 
6.50 



Prot. 1. 00 

Fat 1. 00 

Carb. 6.00 

Salts 
Water 



ACTUAL 
1.49 
1.50 
6.52 

•45 

90.04 







100.00 


Prot. 


1.50 


1.50 


Fat 


2.00 


2.01 


Carb. 


6.50 


6-53 


Salts 




45 


Water 




89.51 



1.48 

2-53 
6.51 

•45 
89.03 



1.02 

1.03 

6.03 

•36 

91.56 



14.9 



16.4 



18. 



12.2 



ii8 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 













t« Q 


1 


Proportions 


CoMPosITIo^ 








264 






ACTUAL 






Prot. 


1-75 


1-75 




• 10 


MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 


Fat 


1.50 


1.50 


15-9 




I level teaspoonful 


Carb. 


7.00 


6.98 






FRESH MILK 3 fluidounces 


Salts 




•51 






TOP MILK (7% Fat) 2 fluidounces 


Water 




89.26 






\VATER II fluidounces 


Prot. 


1-75 


100.00 

1.76 




272 


10 


MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 


Fat 
Carb. 


2.00 


2.01 


17.5 




I level teaspoonful 


7.00 


6.99 






FRESH MILK >^ fluidounce 


Salts 




•51 






TOP MILK (7% Fat) 4^ fluidounces 


Water 




88.73 






WATER loT^ fluidounces 


Prot. 


1.75 


100.00 

1.77 




279 


II 


MELLIN'S FOOD 


Fat 


2.50 
7.00 


2.50 
7.CI 


19. 




558 grains, or 5 level tablespoonfuls and 
I level teaspoonful 


Carb. 






FRESH MILK i>^ fluidounces 


Salts 




•51 






TOP MILK (10% Fat) zV^ fluidounces 
WATER lo^X fluidounces 


Water 
Prot. 


1-75 


88.21 




100.00 
1-75 


285 


II 


MELLIN'S FOOD 


Fat 
Carb. 


3.00 


3.01 


20.4 




558 grains, or 5 level tablespoonfuls and 






I level teaspoonful 


7.00 


6.98 






FRESH MILK % fluidounce 


Salts 




•51 






TOP MILK (10% Fat) 5 fluidounces 
WATER lol^; fluidounces 


Water 


• 


87.75 




100.00 



OF PERCENTAGE FEEDING 



iig 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



3 a W 

5 J " 

J S 

< a: o 



2go 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK i>i fluidounces 

TOP MILK (13% Fat) 4K fluidounces 

WATER 10^ fluidounces 



MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 

I level teaspoonful 

FRESH MILK f/g fluidounce 

TOP MILK (13% Fat) 5 >^ fluidounces 

WATER loYz fluidounces 



MELLIN'S FOOD 

577.5 grains, or 5^ level tablespoonfuls 
FRESH MILK y^ fluidounce 

TOP MILK (7% Fat) 2^8 fluidounces 
WATER 



[3^ fluidounces 



163 



MELLIN'S FOOD 

577.5 grains, or t^yi level tablespoonfuls 
FRESH MILK % fluidounce 

TOP MILK (13% Fat) 2K fluidounces 
WATER 1314: fluidounces 



Prot. 1.75 
Fat 3.50 
Carb. 7.00 

Salts 
Water 



Prot. 1.25 

Fat 1. 00 

Carb. 6.50 

Salts 
Water 



Prot. 1.25 
Fat 2.00 
Carb. 6.50 

Salts 
Water 



ACTUAL 
1.75 

3-51 

6.99 

.51 
87.24 







100.00 


Prot. 


1-75 


1.76 


Fat 


4.00 


4.01 


Carb. 


7.00 


7.01 


Salts 




.51 


Water 




86.71 



1.26 

1.02 

6.49 

.•42 
90.81 



1.27 

1.98 

6.52 

.42 



21.9 



23-4 



13.2 



16.1 



100.00 



120 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



PROPORTipNS 



Composition 



(O Q 



K J 5 



a o 



201 

MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 
5>^ level teaspoonfuls 



FRESH MILK 
TOP MILK (7% 
WATER 



Fat) 



2^ fluidounces 

i^ fluidounces 

12)4 fluidounces 



219 

MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 

S)4 level teaspoonfuls 

FRESH MILK }4 fluidounce 

TOP MILK (10% Fat) 33^ fluidounces 

WATER 12^ fluidounces 



226 

MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 

SJ4 level teaspoonfuls 

FRESH MILK f^ fluidounce 

TOP MILK (13% Fat) 3% fluidounces 

WATER 



77 

MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

FRESH MILK 

TOP MILK (10% Fat) 

WATER 



15 fluidounces 



Prot. 1.50 

Fat 1. 00 

Carb. 7.00 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



1.50 
2.50 
7.00 



Prot. 1. 00 
Fat .50 

Carb. 6.50 

Salts 
Water 



ACTtTAL 
1.50 

1.02 
6.99 

•47 

90.02 







100.00 


Prot. 


1.50 


I-5I 


Fat 


2.00 


2.03 


Carb. 


7.00 


7.01 


Salts 




•47 


Water 




88.98 



100.00 



1.49 

2.53 
6.99 

47 
38.52 



I.OI 

•51 

6.53 

•38 

91-57 



14.2 



^7.3 



18.7 



1 1.4 



OF PERCENTAGE FEEDING 



121 



Formulas 

Containing Mellin's Food, Fresh Milk and Top Milk 



Proportions 



Composition 



S 3 « 

5 3^ 

J s 

< Qi O 



139 



MELLIN'S FOOD 

646.5 grains, or 6 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK iX Auidounces 

TOP MILK (7% Fat) % fluidounce 

WATER 14 fluidounces 



146 



MELLIN'S FOOD 

646.5 grains, or 6 level tablespoonfuls and 

Yz level teaspoonful 

FRESH MILK Y^ fluidounce 

TOP MILK (10% Fat) i>^ fluidounces 

WATER - 14 fluidounces 



MELLIN'S FOOD 

646.5 grains, or 6 level tablespoonfuls and 
Yz level teaspoonful 
Y fluidounce 
I J^ fluidounces 
3^ fluidounces 



Prot. 1.25 
Fat .50 

Carb. 7.00 

Salts 
Water 



Prot. 1.25 

Fat 1. 00 

Carb. 7.00 

Salts 
Water 



ACTUAL 
1.25 

7.01 

•43 
90.81 



12.4 



FRESH MILK 
TOP MILK 
WATER 



(13% Fat) 



Prot. 

Fat 
Carb. 

Salts 
Water 



1.25 
1.50 
7.00 



100.00 



1.23 

I. CO 

6.99 

•43 

90-35 

100.00 



1.24 
1.49 

7.00 

•43 
89.84 



13.8 



15.4 



Formulas 

Containing Mellin's Food and Bottom Milk 



124 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Bottom Milk 



Proportions 



Composition 



< ai O 



MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 
23^ level teaspoonfuls 

BOTTOM MILK (2.50% Fat) 6^^ fluidounces 

WATER 9^ fluidounces 



188 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 
% level teaspoonf ul 

BOTTOM MILK (1.50% Fat) s'A fluidounces 

WATER 10^ fluidounces 



MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 
)4 level teaspoonful 

BOTTOM MILK (3% Fat) sH fluidounces 

WATER 10!^ fluidounces 



71 

MELLIN'S FOOD 

243 grains, or 2 level tablespoonfuls and 
I level teaspoonful 

BOTTOM MILK (2.50% Fat) ^4 fluidounces 

WATER 12 4/ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-75 
1. 00 
4.00 



Prot. 1. 00 
Fat .50 

Carb. 3.50 

Salts 
Wat 



1.74 
1.05 

3.96 

.40 

92.85 







100.00 


Prot. 


1.50 


1-53 


Fat 


•50 


.52 


Carb. 


4.00 


4.01 


Salts 




'37 


Water 




93-57 
100.00 


Prot. 


1.50 


1.51 


Fat 


1. 00 


I.C2 


Carb. 


4.00 


3-98 


Salts 




-37 


Water 




93.12 



[00.00 



1.05 
.51 

3.^1 

.28 

94.65 



8.5 



9.9 



7.2 



OF PERCENTAGE FEEDING 



125 



Formulas 

Containing Mellin's Food and Bottom Milk 



Proportions 



Composition 



2 3" 
5 3" 

5 a! O 



17 



133 

MELLIN'S FdOD 

276 grains, or 2 level tablespoonfuls and 
2 level teaspoonfuls 



BOTTOM MILK (2% Fat) 
WATER 



4 fluidounces 
12 fluidounces 



382 

MELLIN'S FOOD 

309 grains, or 2 level tablespoonfuls and 
3 level teaspoonfuls 

BOTTOM MILK (2.50% Fat) 9^ fluidounces 

WATER 6)4 fluidounces 



72 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 

BOTTOM MILK (3% Fat) 2}4 fluidounces 
WATER 13^ fluidounces 



454 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 

BOTTOM MILK(2.5o% Fat) 13 14' fluidounces 
WATER 234: fluidounces 



Prot. 1.25 
Fat .50 

Carb. 4.00 

Salts 
Water 



ACTUAL 
1.25 

4.06 

•33 
93.86 







100.00 


Prot. 


2.50 


2.51 


Fat 


1.50 


1.49 


Carb. 


6.00 


5-99 


Salts 




•59 


Water 




89.42 
100.00 


Prot. 


1. 00 


.97 


Fat 


.50 


'47 


Carb. 


4.00 


4.01 


Salts 




.28 


Water 




94.27 

100.00 


Prot. 


3-25 


3-25 


Fat 


2.00 


2.00 


Carb. 


7.00 


7.02 


Salts 




•74 


Water 




86.99 



15-3 



7-7 



19.2 



126 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Bottom Milk 



Proportions 



Composition 



as- 

3 2" 

< a! O 



345 

13 MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 
I level teaspoonf ul 

BOTTOM MILK (2% Fat) d>% fluidounces 

WATER 7X fluidounces 



246 



MELLIN'S FOOD 

367.5 grains, or 3^ level tablespoonfuls 
BOTTOM MILK (1.50% Fat) 5^ fluidounces 
WATER 1034^ fluidounces 



MELLIN'S FOOD 

397.5 grains, or 3 level tablespoonfuls and 
2% level teaspoonf uls 

BOTTOM MILK (2.50% Fat) 334: fluidounces 

WATER 1234: fluidounces 



303 

MELLIN'S FOOD 

397-5 grains, or 3 level tablespoonfuls and 
2%. level teaspoonf uls 

BOTTOM MILK (2.50 % Fat) 6^ fluidounces 

WATER 9^ fluidounces 



Prot. 2.25 

Fat 1. 00 

Carb. 6.00 

Salts 
Water 



ACTUAL 
2.24 

I.OI 

5.96 

.55 
90.24 





' 


100.00 


Prot. 


1-75 


1.74 


Fat 


•50 


•53 


Carb. 


5-50 


546 


Salts 




.46 


Water 




91.81 
100.00 


Prot. 


125 


1-23 


Fat 


•50 


.50 


Carb. 


5.00 


5-03 


Salts 




.36 


Water 




92.88 
100.00 


Prot. 


2.00 


1.97 


Fat 


I.OO 


1.03 


Carb. 


6.00 


6.00 


Salts 




•51 


Water 




90.49 



13.5 



9-5 



OF PERCENTAGE FEEDING 



127 



Formulas 

Containing Mellin's Food and Bottom Milk 



1 


Proportions 


Composition 


to Q 










ACTUAL 






191 


Prot. 


1.50 


1.47 




8 


MELLIN'S FOOD 


Fat 


•50 


5-53 


10.6 




420 grains, or 4 level tablespoonfuls 


Carb. 


5-50 






BOTTOM MILK (2% Fat) 4^ fluidounces 


Salts 




.42 






WATER 11^4 fluidounces 


Water 




92.06 




10 




Prot. 

Fat 

Carb. 


1-75 

.50 

6.00 


100.00 

1-77 

•51 


11.6 


247 
MELLIN'S FOOD 

436.5 grains, or 4 level tablespoonfuls and 




yz level teaspoonful 


6.04 






BOTTOM MILK (1.50% Fat) 5 K fluidounces 


Salts 




.48 






WATER io}4 fluidounces 


Water 




91.20 








Prot. 


1-75 


100.00 
1-75 




254 


10 


MELLIN'S FOOD 


Fat 


1. 00 


1. 00 


13- 




436.5 grains, or 4 level tablespoonfuls and 


Carb. 


6.00 


6.0'' 






}4 level teaspoonful 


Salts 




47 

90.76 






BOTTOM MILK (3% Fat) s'A fluidounces 


Water 








WATER loK fluidounces 






100.00 






304 


Prot. 


2.00 


2.00 




12 


MELLIN'S FOOD 


Fat 


1. 00 


1. 00 


14. 




453 grains, or 4 level tablespoonfuls and 


Carb. 


6.50 


6.49 






I level teaspoonful 


Salts 




'53 






BOTTOM MILK (2.50% Fat) 6)^ fluidounces 


Water 




89.98 






WATER gi/s fluidounces 






ICO.OO 





128 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Bottom Milk 



Proportions 



Composition 



S 3 « 

Ofe§ 
< 0! O 
OS 



MELLIN'S FOOD 

480 grains, or 3 level tablespoonfuls and 
5 level teaspoonfuls 

BOTTOM MILK (2% Fat) 4 fluidounces 

WATER 12 fluidounces 



MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 

BOTTOM MILK (3% Fat) 2 ^ fluidounces 

WATER 13X fluidounces 



194 

MELLIN'S FOOD 

601.5 grains, or 4 level tablespoonfuls and 
5^ level teaspoonfuls 

BOTTOM MILK (2.50% Fat) zVz fluidounces 

WATER 12 K fluidounces 



Prot. 1.50 
Fat .50 

Carb. 6.00 

Salts 
Water 



Prot. 1.25 
Fat .50 

Carb. 6.00 

Salts 
Water 



1.49 

.49 

6.03 

■44 

91.55 



100.00 



1.27 

•50 

6.04 

.40 

91.79 







100.00 


Prot. 


1.50 


1.52 


Fat 


.50 


•53 


Carb. 


7.00 


7.01 


Salts 




•47 


Water 




90.47 



[2.8 



Formulas 

Containing Mellin's Food and Cream 



130 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 





Proportions 


Composition 


si- 

m 




2 

MELLIN'S FOOD 

171 grains, or i level tablespoonful and 
2 level teaspoonfuls 






ACTUAL 




2 


Prot. 

Fat 

Carb. 


•30 

•50 

2.00 


•33 

•50 
1.95 


4.2 




CREAM (16% Fat) ^ fluidounce 
WATER 15K fluidounces 


Salts 
Water 




.12 
97.10 
100.00 






3 


Prot. 


•35 


•34 




2 


MELLIN'S FOOD 


Fat 


1. 00 


.96 


5-5 




171 grains, or i level tablespoonful and 
2 level teaspoonfuls 


Carb. 

Salts 


2.00 


1.96 
.12 






CREAM (25 % Fat) /g fluidounce 


Water 




96.62 






WATER 1 5 >^ fluidounces 






100.00 






12 


Prot. 


.50 


.48 




2 


MELLIN'S FOOD 

210 grains, or 2 level tablespoonfuls 


Fat 
Carb. 

Salts 
Water 

Prot. 


1. 00 
2.50 


■99 

2.48 

.16 

95-89 


6.5 




CREAM (16% Fat) i fluidounce 
WATER 15 fluidounces 


•35 




100.00 
•35 


5 


2 


MELLIN'S FOOD 


Fat 


•50 


.46 


4.8 




226.5 grains, or 2 level tablespoonfuls and 
^ level teaspoonful 


Carb. 

Salts 


2.50 


2.45 
.14 






CREAM (30% Fat) 3< fluidounce 
WATER isH fluidounces 


Water 




96.60 




100.00 



OF PERCENTAGE FEEDING 



131 



Formulas 

Containing Mellin's Food and Cream 



CI 


Proportions 


Composition 


Pi 




6 . 






ACTUAL 






Prot. 


•35 


•36 




2 


MELLIN'S FOOD 


Fat 


I. GO 


.98 


6.3 




226.5 grains, or 2 level tablespoonfuls and 


Carb. 

Salts 


2.50 


2.46 






Yz level teaspoonful 






CREAM (45% Fat) >^ fluidounce 




.14 








Water 




96.06 






WATER 155^ fluidounces 
















1 00.00 






15 


Prot. 


•50 


•52 




2 


MELLIN'S FOOD 


Fat 
Carb. 

Salts 
Water 


1.50 


1.52 


^■1 




262.5 grains, ox zYz level tablespoonfuls 


3.00 


2.99 
.18 

94-79 






CREAM (25% Fat) i fluidounce 








\A/'ATER 15 fluidounces 






100.00 






16 


Prot. 


.50 


•53 








Fat 


1.50 


1.55 




2 


MELLIN'S FOOD 


Carb. 

Salts 
Water 






9.4 




315 grains, or 3 level tablespoonfuls 


3.50 


344 






CREAM (35% Fat) X fluidounce 




.20 
94.28 






WATER 15 X fluidounces 


Prot. 


.50 


100.00 
.54 




18 






Fat 


2.00 


2.03 




2 


MELLIN'S FOOD 


Carb. 


3-50 


3.45 


10.8 




315 grains, or 3 level tablespoonfuls 


Salts 




.20 






CREAM (40% Fat) ^fluidounce 


Water 




9378 






WATER 153^ fluidounces 






100.00 





132 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 



Proportions 



Composition 



3 D w 

< a; o 



14 

MELLIN'S FOOD 

331.5 grains, or 3 level tablespoonfuls and 
^2 level teaspoonful 

CREAM (35 % Fat) }4 fluidounce 

WATER is}4 fluidounces 



25 

MELLIN'S FOOD 

364.5 grains, or 3 level tablespoonfuls and 
I )4 level teaspoohf uls 

CREAM (30% Fat) ^ fluidounce 

WATER 15 »/^ fluidounces 



27 

MELLIN'S FOOD 

364.5 grains, or 3 level tablespoonfuls and 
i}4 level teaspoonfuls 

CREAM 

WATER 



(35% Fat) 



I fluidounce 
[5 fluidounces 



29 

MELLIN'S FOOD 

364.5 grains, or 3 level tablespoonfuls and 
1% level teaspoonfuls 

CREAM (45 % Fat) i fluidounce 

WATER 15 fluidounces 



Prot. .50 
Fat 1. 00 
Carb. 3.50 

Salts 
Water 



ACTUAL 
1.03 

.20 
94.69 







100.00 


Prot. 


.60 


.62 


Fat 


1.50 


1.56 


Carb. 


4.00 


3-97 


Salts 




.23 


Water 




93.62 
100.00 


Prot. 


.60 


.63 


Fat 


2.00 


2.05 


Carb. 


4.00 


3.98 


Salts 




.23 


Water 




93" 




100.00 


Prot. 


.60 


.61 


Fat 


2.50 


2.56 


Carb. 


4.00 


3-95 


Salts 




• -23 


Water 




92.65 



[0.3 



II.8 



13-1 



OF PERCENTAGE FEEDING 



133 



Formulas 

Containing Mellin's Food and Cream 



(5 


Proportions 


Cc 


)MPOSITION 


si- 
Pi 


2 


20 

MELLIN'S FOOD 


Prot. 
Fat 


.60 
4.00 


ACTUAL 

•59 

•40 


7.2 




367.5 grains,- or y/2 level tablespoonfuls 
CREAM (16% Fat) Yz fiuidounce 


Carb. 

Salts 


3-94 






WATER I'^Yz fluidounces 


Water 




94.76 




2 




Prot. 

Fat 

Carb. 


.60 

1.00 

4.00 


100.00 

.58 
1.03 

4-05 


8.9 


22 

MELLIN'S FOOD 

38 1 grains, or 3 level tablespoonfuls and 
2 level teaspoonfuls 




CREAM (35% Fat) ;^ fluidounce 


Salts 
Water 

Prot. 




•23 






WATER i^Yz fluidounces 


.75 


94.11 
100.00 

.76 




63 


4 


MELLIN'S FOOD 


Fat 


3.00 


3.06 


15.6 




408 grains, or 2 level tablespoonfuls and 
6 level teaspoonfuls 


Carb. 

Salts 


450 


4-50 
.27 






CREAM (35% Fat) i^ fluidounces 
WATER i4>^ fluidounces 


Water 
Prot. 


.60 


91.41 




100.00 

.65 


28 

MELLIN'S FOOD 

420 grains, or 4 level tablespoonfuls 


2 


Fat 
Carb. 

Salts 


2.00 

4.50 


1.90 

4.46 

•2 "5 


12. 




CREAM (45% Fat) l^; fluidounce 


Water 




92.74 






WATER iiYr fluidounces 


100.00 



134 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 



u 



<! 




Proportions 


Composition 




W3 Q 

3^a 


Ah 
























ACTUAL 








30 


Prot. 


.60 


•6S 




3 


MELLIN'S 


FOOD 


Fat 


2.50 


2.47 


137 




420 


grains, or 4 level tablespoonfuls 


Carb. 


4-50 


4-47 






CREAM 


(50% Fatj /8 fluidounce 


Salts 




.25 






WATER 


iSYs fluidounces 


Water 




92.16 
100.00 






44 


3 


MELLIN'S FOOD 


Prot. 


.75 


.74 


9-5 




414 grai 


ns, or 3 level tablespoonfuls and 


Fat 


I. CO 


.96 








3 level teaspoonfuls 


Carb. 


4.50 


4.52 






CREAM 


(16% Fat) I fluidounce 


Salts 




.27 






WATER 


15 fluidounces 


Water 
Prot. 


•75 


93-51 
100.00 

-77 






50 


3 


MELLIN'S 


FOOD 


Fat 


1.50 


1.50 


112 




414 grains, or 3 level tablespoonfuls and 
3 level teaspoonfuls 


Carb. 

Salts 
Water 


4-50 


4.56 






CREAM 
WATER 


(20% Fat) iX fluidounces 
14^ fluidounces 




.27 
92.90 










Prot. 


.75 


100. CO 

.72 






56 


3 


MELLIN'S 


FOOD 


Fat 


2.00 


2.00 


12.5 




414 grains, or 3 level tablespoonfuls and 


Carb. 


4-50 


4.50 








3 level teaspoonfuls 


Salts 




.26 






CREAM 


(30% Fat) I >^ fluidounces 


Water 




92.52 






WATER 


14^ fluidounces 






100.00 





OF PERCENTAGE FEEDING 



135 



Formulas 

Containing Mellin's Food and Cream 



Proportions 



Composition 



in 
S ^ W 

< ai O 



60 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 
3 level teaspoonfuls 

CREAM (35% Fat) i^ fluidounces 

WATER 14^ fluidounces 



23 

MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 
3!^ level teaspoonfuls 

CREAM (35 % Fat) K fluidounce 

WATER 15K fluidounces 



26 

MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 
y/z level teaspoonfuls 

CREAM (^55% Fat) >^ fluidounce 

WATER i5>^ fluidounces 



118 

MELLIN'S FOOD 

430.5 grains, or 3 level tablespoonfuls and 
TfYz level teaspoonfuls 

CREAM (20% Fat) 2% fluidounces 

WATER 13K fluidounces 



Prot. .75 
Fat 2.50 
Carb. 4.50 

Salts 
Water 



•73 

2.55 

4-51 

.27 

91.94 







100.00 


Prot. 


.60 


.65 


Fat 


I. GO 


1.02 


Carb. 


4-50 


4-53 


Salts 




.25 


Water 




93-55 
100.00 


Prot. 


.60 


.62 


Fat 


1.50 


1-54 


Carb. 


450 


4-50 


Salts 




•25 


Water 




93-09 
100.00 


Prot. 


1. 00 


I.OI 


Fat 


3.00 


2.98 


Carb. 


5.00 


5.01 


Salts 




•33 


Water 




90.67 



14. 



9.6 



16.4 



136 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 













.Q 


1 


Proportions 


CoMPosITIo^ 














ACTUAL 






21 


Prot. 


.60 


.62 




2 


MELLIN'S FOOD 


Fat 


.50 


.52 


8.1 




436,5 grains, or 4 level tablespoonfuls and 
Yz level teaspoonful 


Carb. 

Salts 


450 


4.54 

•25 

94.07 






CREAM (35% Fat) ^ fluidounce 


Water 








WATER 1534: fluidounces 






100.00 






45 


Prot. 


•75 


•79 




3 


MELLIN'S FOOD 


Fat 


1. 00 


•9^ 10.3 




463.5 grains, or 3 level tablespoonfuls and 


Carb. 


5.00 


5.00 




^Yz level teaspoonfuls 


Salts 




.29 






CREAM (16% Fat) i fluidounce 


Water 




92.96 






WATER i5^uidounces 






100.00 






51 


Prot. 


•75 


.78 






Fat 


150 


1.48 




3 


MELLIN'S FOOD 

463.5 grains, or 3 level tablespoonfuls and 


Carb. 

Salts 


5.00 


4-97 


II. 7 




\Yz level teaspoonfuls 




.29 






CREAM (25% Fat) i fluidounce 


Water 




92.48 






WATER 15 fluidounces 


Prot. 


•75 


100.00 
•77 








57 


Fat 


2.00 


2.03 




3 


MELLIN'S FOOD 


Carb. 


5.00 


503 


13-4 




472.5 grains, or 4>^ level tablespoonfuls 


Salts 




.29 






CREAM (35% Fat) i fluidounce 


Water 




91.88 






WATER 15 fluidounces 






100.00 





OF PERCENTAGE FEEDING 



137 



Formulas 

Containing Mellin's Food and Cream 





Proportions 


Composition 


or 




61 






ACTUAL 






Prot. 


•75 


•74 




4 


MELLIN'S FOOD 


Fat 


2.50 


2-53 


14.8 




472.5 grains, or 4% level tablespoonfuls 


Garb. 


5.00 


5-01 






CREAM (45 % Fat) i fluidounce 


Salts 




.28 






WATER T5 fluidounces 


Water 




91.44 
100.00 






64 


Prot. 


•75 


.76 




4 


MELLIN'S FOOD 


Fat 


q.oo 


2.07 


16.2 




472.5 grains, or 4^2 level tablespoonfuls 


Carb. 


5.00 


4.98 






CREAM (45% Fat) i fluidounce and 

lyz flui drachm 


Salts 




.29 






WATER 15 fluidounces 


Water 




91.00 
100.00 






66 


Prot. 


•75 


.76 




4 


MELLIN'S FOOD 


Fat 


3.50 


3-50 


17.6 




472.5 grains, or 4)2 level tablespoonfuls 


Carb. 


5.00 


5-03 






CREAM (50% Fat) 134: fluidounces 


Salts 




.29 






WATER 143^ fluidounces 


Water 




90.42 








Prot. 


.75 


100 00 
•75 




67 


4 


MELLIN'S FOOD 


Fat 


4.00 


4.02 


19.2 




472.5 grains, or 4^4 level tablespoonfuls 


Carb. 


5.00 


5.01 






CREAM (55% Fat) i fluidounce and 


Salts 




.29 






2}^ fluidrachms 


Water 




89-93 






^A^ATER 14)4 fluidounces 






100.00 





138 



THE MELLIN'S FOOD METHOD 



F orm u las 

Containing Mellin's Food and Cream 



Proportions 



Composition 



< a! O 
US 



MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 

CREAM (16% Fat) zVs fluidounces 

^A/'ATER 12% fluidounces 



58 



MELLIN'S FOOD 

525 grains, or 5 level tablespoonfuls 
CREAM (50% Fat) }{ fluidounce 

WATER i^% fluidounces 



65 



MELLIN'S FOOD 

525 grains, or 5 level tablespoonfuls 
CREAM (55% Fat) i fluidounce 

WATER 15 fluidounces 



38 

MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 
3^ level teaspoonfuls 

CREAM (35 % Fat) X fluidounce 

WATER 15X fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.25 
300 
6.00 



ACTUAL 

T-25 

2.95 

6.03 

.40 

89-37 







100 00 


Prot. 


•75 


•77 


Fat 


2.00 


* 2.09 


Carb. 


5.50 


5.46 


Salts 




•30 


Water 




91-38 




100.00 


Prot. 


.75 


•79 


Fat 


3.00 


. 3-.05 


Carb. 


550 


5.48 


Salts 




.31 


Water 




90-37 



Prot. 


.75 


•74 


Fat 


•50 


•51 


Carb. 


5.50 


5-49 


Salts 
Water 




•30 
92.96 

100.00 



14.2 



17. 1 



9-6 



* The percentage of Fat cannot be obtained nearer that 
sought except by using an impractical measure of Cream, 
a quantity involving the measurement of \ fluidrachm. 



OF PERCENTAGE FEEDING 



139 



Formulas 

Containing Mellin's Food and Cream 



Proportions 



Compositio:j 



< ^ 



46 



MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 
35^ level teaspoonfuls 

CREAM (35% Fat) % fluidounce 

WATER i5>^ fluidounces 



52 

MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 
3)< level teaspoonfuls 

_^ fluidounce 



CREAM 
WATER 



(45% Fat) 



5/8 



fluidounces 



62 

MELLIN'S FOOD 

535.5 grains, or 4 level tablespoonfuls and 
2H level teaspoonfuls 

CREAM (55^-; Fat) 6^2 fluidrachms 

WATER I ;!/ fluidounces 



125 

MELLIN'S FOOD 

552 grains, or 4 level tablespoonfuls and 

4 level teaspoonfuls 

CREAM (30% Fat) 2 fluidounces 

WATER 14 fluidounces 



Prot. .75 
Fat 1. 00 
Carb. 5.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



Prot. 

Fat 
Carb. 

Salts 
Water 



•75 
1.50 
5.50 



•75 
2,50 

5.50 



1. 00 

3-50 
6.00 



ACTUAL 

.78 

1. 01 

5-54 
.31 

92.36 



./O 

1.56 

5-55 

•31 

91.80 

100.00 



.78 

2.47 

5-54 

•31 
90.90 



1.02 

3-49 
6.00 

?9.i3 



15-5 



19.4 



140 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 



Proportions 



Composition 



2 K w 

<: Bi o 



114 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 
I level teaspoonful 



CREAM 
WATER 



(25% Fat) 



iX fluidounces 
14^ fluidounces 



120 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 
I level teaspoonful 

CREAM (30% Fat) i^fluidounces 

WATER 14^ fluidounces 



MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 
I level teaspoonful 

CREAM (35% Fat) 2 fluidounces 

WATER 14 fluidounces 



181 

MELLIN'S FOOD 

577.5 grains, or 5^^ level tablespoonfuls 
CREAM (20% Fat) 3 fluidounces 

WATER ] 3 fluidounces 



Prot. 1. 00 

Fat 2.50 

Carb. 6.00 

Salts 
Water 



ACTUAL 
I.OI 

2-55 
6.03 

•36 

90.05 







100.00 


Prot. 


i.oo 


•99 


Fat 


3.00 


305 


Carb. 


6.00 


6.00 


Salts 




•36 


Water 




89.60 




100.00 


Prot. 


1.00 


I.OI 


Fat 


4.00 


4.00 


Carb. 


6.00 


6.03 


Salts 




.36 


Water 




88.60 
100.00 


Prot. 


1.25 


1.27 


Fat 


350 


3-51 


Carb. 


6.50 


6.51 


Salts 




.42 


Water 




88.29 



[6.7 



I8.I 



20.6 



OF PERCENTAGE FEEDING 



141 



Formulas 

Containing Mellin's Food and Cream 



Proportions 



Composition 



< a o 



121 

MELLIN'S FOOD 

618 grains, or 4 level tablespoonfuls and 

6 level teaspoonfuls 

CREAM (35% Fat) i;^ fiuidounces 

WATER 14^ fluidounces 



MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

CREAM (35% Fat) i)^ fluidounces 

WATER 



14^ fluidounces 



126 

MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

CREAM (40% Fat) i fluidounce and 

4)4 fluidrachms 
WATER 14)4 fluidounces 



MELLIN'S FOOD 

624 grains, or 5 level tablespoonfuls and 

3 level teaspoonfuls 

CREAM (45% Fat) if^ fluidounces 

WATER 14^ fluidounces 



Prot. I. GO 

Fat 3.00 

Carb. 6.50 

Salts 
Water 



Prot. 

Fat 

Carb. 

Salts 
Water 



1. 00 

2.50 
6.50 



Prot. 1. 00 
Fat 3.50 
Carb. 6.50 

Salts 
Water 



Prot. 1. 00 
Fat 4.00 
Carb. 6.50 

Salts 
Water 



ACTUAL 
1. 01 
2.98 
6.50 

89.13 



100.00 



.98 
2.49 
6.51 

•37 
>9.65 



1. 00 

349 
6.52 

.38 
58.6i 



1. 00 

4-03 
6.54 

.38 
53.05 



18.7 



17.2 



20.3 



21.9 



142 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 



w 
< 


Proportions 


Composition 


m 


4 


90 
MELLIN'S FOOD 


Prot. 
Fat 


1. 00 

T 00 


ACTUAL 
1.03 
T A"? 


13-7 




682.5 grains, or 6)4 level tablespoonfuls 
CREAM (20% Fat) ^ fluidounce 


Carb. 

Salts 


7.00 


7.00 
.40 






WATER 15 >^ fluidounces 


Water 




90.55 
100.00 






99 


Prot. 


1. 00 


I.OI 




5 


MELLIN'S FOOD 


Fat 


1.50 


I-5I 


I5-I 




682.5 grains, or 6^ level tablespoonfuls 


Carb. 


7.00 


6.98 






CREAM (30% Fat) ^ fluidounce 
WATER 1 5 >^ fluidounces 


Salts 
Water 




.39 

90.11 

100.00 






109 


Prot. 


1. 00 


1.02 




5 


MELLIN'S FOOD 

682.5 grains, or 6}^ level tablespoonfuls 


Fat 
Carb. 


2.00 
7.00 


1.98 

7.00 


16.5 




CREAM (35% Fat) i fluidounce 
WATER 15 fluidounces 


Salts 
Water 




.39 

89.61 
100.00 






116 


Prot. 


1. 00 


1.02 




5 


MELLIN'S FOOD 

682.5 grains, or 6)4 level tablespoonfuls 


Fat 
Carb. 

Salts 
Water 


2.50 
7.00 


2.50 
7.01 


18.1 




CREAM (40% Fat) i>^ fluidounces 
WATER 14% fluidounces 




.40 
89.07 




100.00 



OF PERCENTAGE FEEDING 



H3 



Formulas 

Containing Mellin's Food and Cream 



Proportion; 



Composition 








ACTUAL 


Prot. 


1. 00 


1.02 


Fat 


3.00 


3.01 


Carb. 


7.00 


7.02 


Salts 




.40 


Water 




S8.55 



;;r 



122 

MELLIN'S FOOD 

6S2.5 grains, or 6 13 level tablespoonfuls 
CREAM (45% Fat) i fiuidounce and 

iX fluidrachms 
WATER 143/ fluidounces 

See Duplicate Formula Xo. 122A 



If 1 fiuidounce and 1//2 fluidrachms of 
Cream containing 45% of Fat be substituted 
in Formula Xo. 122 for i fiuidounce and i^x 
fluidrachms of same Cream, the proportions 
used and the percentages obtained will be 
as follows : 

I22A 

MELLIN'S FOOD 

682.5 grains, or 6J2 level tablespoonfuls 
CREAM (45% Fat) i fiuidounce and 

i}4 fluidrachms 
WATER i4|< fluidounces 



127 

MELLIN'S FOOD 

682.5 grains, or 6^2 level tablespoonfuls 



WATER 



3/2 fluidrachms 
145^ fluidounces 



Prot. 


1. 00 


1.02 


Fat 


3.00 


2-93 


Carb. 


7.00 


703 


Salts 




.40 


Water 




88.62 




100.00 


Prot. 


1. 00 


1.04 


Fat 


3.50 


3-53 


Carb. 


7.00 


7.02 


Salts 




.40 


Water 




88.01 



19.6 



19-3 



144 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Cream 



Proportions 



Composition 



<r. Q 

< a: 5 

OS 



132 

MELLIN'S FOOD 

682.5 grains, or 6/2 level tablespoonfuls 
CREAM (50% Fat) i fluidounce and 

3^ fluidrachms 



WATER 



1/^% fluidounces 



Prot. 1. 00 

Fat 4.00 

Carb. 7.00 

Salts 
Water 



103 
3-99 

7.00 

.40 

87.5S 



22.6 



See Duplicate Formula No. 132A 



If I fluidounce and 3J^2 fluidrachms of 
Cream containing 50% of Fat be substituted 
for I fluidounce and 3^ fluidrachms of same 
Cream in Formula No. 132, the proportions 
used and the percentages obtained will be 
as follows: 

1 32 A 

MELLIN'S FOOD 

6S2.5 grains, or 6}2 
CREAM (50% Fat) 



WATER 



level tablespoonfuls 
I fluidounce and 
3J< fluidrachms 
14)^ fluidounces 



Prot. 


1. 00 


1.03 


Fat 


4.00 


3-91 


Carb. 


7.00 


7.01 


Salts 




.40 


Water 




S7.65 
100.00 



Formulas 

Containing Mellin's Food and Top Milk 



146 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Top Milk 



Proportions 



Composition 



W3 Q 

g S a 

< =; o 



24 

MELLIN'S FOOD 

138 grains, or i level tablespoonful and 

I level teaspoonful 

TOP MILK (10% Fat) 2 fluidounces 

WATER 14 fluidounces 



II 

MELLIN'S FOOD 

157.5 grains, or i>^ level tablespoonfuls 
TOP MILK (13% Fat) i^ fluidounces 
WATER 1434: fluidounces 



100 

MELLIN'S FOOD 

157.5 grains, or i>^ level tablespoonfuls 
TOP MILK (7% Fat) 4 fluidounces 

WATER 12 fluidounces 



91 

MELLIN'S FOOD 

187.5 grains, or i level tablespoonful and 

zYz level teaspoonfuls 

TOP MILK (7% Fat) 3)^ fluidounces 

WATER i2>^ fluidounces 



Prot. 

Fat 
Carb. 

Salts 
Water 



.60 
i.25 
2.00 



ACTUAL 

.60 

1.25 

2.02 

.16 

95.97 







100.00 


Prot. 


.50 


.46 


Fat 


1. 00 


1.02 


Carb. 


2.00 


2.01 


Salts 
Water 




.14 

96-37 
100.00 


Prot. 


1. 00 


1.06 


Fat 


1.75 


1-75 


Carb. 


2.75 


2.80 


Salts 
Water 




.26 

94-13 

100.00 


Prot. 


1. 00 


•99 


Fat 


1.50 


1-53 


Carb. 


3.00 


2.97 


Salts 




.26 


Water 




94-25 



100.00 



OF PERCENTAGE FEEDING 



H7 



Fo r m ulas 

Containing Mellin's Food and Top Milk 



Proportions 



Composition 



5SS 



u? 



220 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

}^ level teaspoonful 

TOP MILK (7% Fat) 53^ fluidounces 

WATER . 10% fluidounces 



41 

MELLIN'S FOOD 

226.5 grains, or 2 level tablespoonfuls and 

% level teaspoonful 

TOP MILK (7% Fat) 2 ^^^ fluidounces 

WATER 1334: fluidounces 



9 

MELLIN'S FOOD 

262-5 grains, or 2ji level tablespoonfuls 
TOP MILK (10% Fat) X A^idounce 
WATER i^li fluidounces 



10 

MELLIN'S FOOD 

315 grains, or 3 level tablespoonfuls 
TOP MILK (13% Fat) }i fluidounce 
WATER 151^ fluidounces 



Prot. 1.50 
Fat 2.50 
Carb. 4.00 

Salts 
Water 



ACTUAL 

2.49 

3-98 

91.65 







100 GO 


Prot. 


•75 


.78 


Fat 


1. 00 


.98 


Carb. 


3.00 


3.C2 


Salts 




.22 


Water 




95.00 

100.00 


Prot. 


•50 


•51 


Fat 


•50 


•47 


Carb. 


3.00 


2.97 


Salts 




.18 


Water 




95-87 
100.00 


Prot. 


.50 


•55 


Fat 


•50 


•50 


Carb. 


3.50 


3-45 


Salts 




.20 


Water 




95-30 



14- 



7-5 



5.7 



6.^ 



148 



THE MELLIN'S FOOD METHOD 



F o rm u 1 a s 

Containing Mellin's Food and Top Milk 



Proportions 



Composition 



< a! O 



35 

MELLIN'S FOOD 

348 grains, or 3 level tablespoonfuls and 

I level teaspoonful 

TOP MILK (7% Fat) i^ fluidounces 

WATER 1434: fluidounces 



85 

MELLIN'S FOOD 

367.5 grains, or 3^ level tablespoonfuls 



TOP MILK 
WATER 



(7% Fat) 



2^ fluidounces 
1^^ fluidounces 



94 

MELLIN'S FOOD 

367.5 grains, or 2,/^ level tablespoonfuls 
TOP MILK (10% Fat) 2}^. fluidounces 
WATER iTf%. fluidounces 



MELLIN'S FOOD 

391.5 grains, or 2 level tablespoonfuls and 

5>^ level teaspoonfuls 

TOP MILK (7% Fat) 3 >^ fluidounces 

WATER 12^^ fluidounces 



Prot. .75 
Fat .50 

Carb. 4.00 

Salts 
Water 



ACTUAL 

•73 

•54 

396 

•25 

94.52 







100.00 


Prot. 


1. 00 


.98 


Fat 


1. 00 


1.02 


Carb. 


4-50 


4.46 


Salts 




•30 


Water 




93.24 

100.00 


Prot. 


1. 00 


•99 


Fat 


1.50 


1.52 


Carb. 


450 


4.47 


Salts 




•30 


Water 




92.72 



100.00 



Prot. 


1-25 


1.24 


Fat 


1.50 


1.49 


Carb. 


5.00 


4.99 


Salts 




.36 


Water 




91.92 




100.00 



7.5 



9.9 



II.4 



12.3 



OF PERCENTAGE FEEDING 



149 



Formulas 

Containing Mellin's Food and Top Milk 



Proportions 



Composition 



M 



216 

MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 
3 level teaspoonfuls 

TOP MILK (7 % Fat) 434: fluidounces 
WATER 1114^ fluidounces 



MELLIN'S FOOD 

414 grains, or 3 level tablespoonfuls and 
3 level teaspoonfuls 

TOP MILK (7% Fat) 8^ fluidounces 

WATER 7 % fluidounces 



407 
MELLIN'S FOOD 

43^-5 grains, or 4 level tablespoonfuls and 
ji level teaspoonf ul 

TOP MILK (7% Fat) 9^^ fluidounces 

WATER eVz fluidounces 



161 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 
I level teaspoonful 

TOP MILK (10% Fat) 

WATER 



Tf% fluidounces 
12^ fluidounces 



Prot. 1.50 
Fat 2.00 
Carb. 5.50 

Salts 
Water 



ACTUAL 
1.52 

2.01 

5-54 

.42 

90.51 







100.00 


Prot. 


2.25 


2.24 


Fat 


3.50 


3.52 


Carb. 


6.50 


6.50 


Salts 




.57 


Water 




87.17 
100.00 


Prot. 


2.50 


2.49 


Fat 


4.00 


3.98 


Carb. 


7.00 


7.00 


Salts 




.62 


Water 




85.91 
100.00 


Prot. 


125 


1.24 


Fat 


2.00 


1.96 


Carb. 


5-50 


5-49 


Salts 




.38 


Water 




90.93 



IS- 



21-7 



24.1 



14.4 



150 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Top Milk 



Proportions 



Composition 



13 



168 

MELLIN'S FOOD 

453 grains, or 4 level tablespoonfuls and 
I level teaspoonful 

TOP MILK (13% Fat) 2'X fluidounces 

WATER 12 3/ fluidounces 



37 

MELLIN'S FOOD 

469.5 grains, or 4 level tablespoonfuls and 
i^^ level teaspoonfuls 

TOP MILK (13% Fat) >^ fluidounce 

WATER 1534 fluidounces 



87 



MELLIN'S FOOD 

496.5 grains, or 3 level tablespoonfuls and 
5 1< level teaspoonfuls 

TOP MILK (10% Fat) i}i fluidounces 

WATER 14)^ fluidounces 



MELLIN'S FOOD 

519 grains, or 4 level tablespoonfuls and 
3 level teaspoonfuls 

TOP MILK (10% Fat) 634: fluidounces 

WATER 9^ fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1.25 
2.50 

5-50 



Prot. .75 
Fat .50 

Carb. 5.00 

Salts 
Water 



ACTUAL 
1.22 

2-53 
5.46 

•37 
90.42 



100.00 



•74 

•50 

4-97 

.28 

93-51 







100.00 


Prot. 


1. 00 


•98 


Fat 


1. 00 


.98 


Carb. 


5-50 


5-49 


Salts 




•34 


Water 




92.21 
100.00 


Prot. 


2.00 


1.99 


Fat 


4.00 


4.00 


Carb. 


7.00 


7.0c 


Salts 




•54 


Water 




86.47 



16. 



II-3 



=3-6 



OF PERCENTAGE FEEDING 



151 



Formulas 

Containing Mellin's Food and Top Milk 



Proportions 



Composition 



V. a 

< s ° 

us 



154 

MELLIN'S FOOD 

577.5 grains, or 5/^' level tablespoonfuls 
TOP MILK (10% Fat; 2% fluidounces 
WATER i-i< fluidounces 



76 

MELLIN'S FOOD 

558 grains, or 5 level tablespoonfuls and 
I level teaspoonful 

TOP MILK (7% Fat) 1 3^ fluidounces 

WATER 1434: fluidounces 



Prot. 

Fat 

Carb. 

Salts 
Water 



1-25 

1.50 
6.50 



ACTUAL 
1.24 

1.49 

6.47 
.41 

90.39 



210 



MELLIN'S FOOD 

601 



5 grains, or 4 level tablespoonfuls and 
^% level teaspoonfuls 



TOP MILK 
WATER 



(7% Fat) 



y/s fluidounces 
12^ fluidounces 



Prot. I. GO 
Fat .50 

Carb. 6.00 

Salts 
Water 



Prot. 1.50 
Fat 1.50 
Carb. 7.00 

Salts 
Water 



100.00 



,99 

.53 
5.98 

92.14 



1-51 
1.51 

7.00 

•47 
89.51 



14-5 



15.7 



Formulas 

Containing Mellin's Food and Water 



^54 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and W^ater 













.0 


1 


Proportions 


Composition 














y£ 










ACTUAL 






19 


Prot. 


.60 


•56 




2 


MELLIN'S FOOD 


Fat 


.00 


Trace 


6.2 




2IO grains, or 2 level tablespoonfuls 


Carb. 


4.35 


4.33 






WATER 8 fluidounces 


Salts 
Water 




•23 

94.88 
100.00 






4 


Prot. 


•35 


.38 




2 


MELLIN'S FOOD 


Fat 


.00 


Trace 


4.2 




210 grains, or 2 level tablespoonfuls 


Carb. 


3.00 


2.94 






WATER 12 fluidounces 


Salts 
Water 




.16 

96.52 

100.00 




I 


^ 


MELLIN'S FOOD 


Prot. 


•30 


.29 


3.1 






Fat 


.00 


Trace 






210 grains, or 2 level tablespoonfuls 


Carb. 


2.25 


2.23 






WATER 16 fluidounces 


Salts 
Water 




.12 

97-36 
100.00 





Formulas 

Containing Mellin's Food and Whey 



156 



THE MELLIN'S FOOD METHOD 



Formulas 

Containing Mellin's Food and Whey 













X Q 


IS 










S5- 


s. 


Proportions 


Composition 


m 












«s 




31 






ACTUAL 






Prot. 


•75 


.78 




3 


MELLIN'S FOOD 


Fat 


• 15 


•15 


7-3 




2 10 grains, or 2 level tablespoonfuls 


Carb. 


4.65 


4.66 






WHEY S fluidounces 


Salts 




.46 






WATER 8 fluidounces 


Water 




93-95 
100.00 






68 


Prot. 


.90 


.90 




4 


MELLIN'S FOOD 


Fat 


.20 


.19 


S.3 




210 grains, or 2 level tablespoonfuls 


Carb. 


5.25 


5.26 






WHEY 10 fluidounces 


Salts 




-55 






WATER 6 fluidounces 


Water 




93.10 
100.00 






. 69 


Prot. 


1. 00 


1.02 




-1 


MELLIN'S FOOD 


Fat 


•25 


.22 


9.4 




210 grains, or 2 level tablespoonfuls 


Carb. 


5.85 


5.86 






WHEY 12 fluidounces 


Salts 




•63 






WATER 4 fluidounces 


Water 




92.27 
100.00 





MilkTables 

For Making Cream, Top Milk, and Bottom 
Milk Having a Definite Percentage of Fat 



158 



THE MELLIN'S FOOD METHOD 



PREPARATION OF CREAMS, TOP MILKS AND 
BOTTOM MILKS FROM BOTTLED MILK 

We give here tables for preparing creams, top milks, 
and bottom milks directly from bottled milk as it is 
delivered to the consumer. Where milk is delivered 
in quart bottles the following tables will probably be 
found the more practicable. 

We wish to call attention to the fact, lest it be over- 
looked, that these milk tables, besides containing infor- 
mation for preparing creams, top milks, and bottom 
milks, also give data for preparing a milk of fair or 
average quality (one containing from 3.70% to 4<j^ of 
fat) from milks containing either a lower or higher 
percentage of fat. For instance: In preparing top milks 
from bottled "Market" Milk the top 24 .fluidounces 
of a bottle of milk will contain 3.80% fat when the 
original milk contains 3% to 3.20% fat. On the 
other hand, in preparing bottom milks from bottled 
"Market" Milk, the bottom 31 fluidounces of a bottle 
of milk will contain 3.80% fat when the original milk 
contains from 4.40% to 4.50% fat. In other words, 
the tables show how a physician may make a milk 
of average quality (3.70^ to 4*^ fat) from a milk 
either poorer or richer in fat by taking off the proper 
quantity of top or bottom milk. As the analyses in 
"The Mellin's Food Method of Percentage Feeding" 



OF PERCENTAGE FEEDING 



isg 



Cream 
Dipper 



are based on the use of milk of average Conical 

° Cream 

quality, the data referred to in the tables Dipper 
enable the physician to use the Method ^ 
when the milk available is known to be 
above or below average quality. 
As in the other tables given, the figures in 
Cylindrical ^^^ following tables are derived 
from the results obtained in a 
very large number of experiments 
on bottled milk made in the lab- 
oratory of this Company. It 
may be of interest to state here 
that in this series of experiments 
over 1700 quart bottles of milk 
were used and over 3400 fat 
determinations made. 

Cream dippers, like or similar to those here 
represented, are extremely useful for separ- 
ating bottled milk into creams, top milks 
and bottom milks ; by their means it is 

possible to remove the upper stratas from 
the lower ones with greater nicety than 
can be done by simply pouring off or 
decanting the upper portions. Such dip- 
pers, we believe, are now very generally 
obtainable from dealers in kitchen furnish- 




Capacity 
1/2 fluid- 
ounce 



Capacity 

I fluid- 



i6o THEMELLIN'S FOOD METHOD 



ings. The small conical dipper, while not absolutely 
necessary, is very convenient for removing the first 
ounce of cream, as it can usually be introduced into 
the almost full milk bottle without overflowing the 
cream ; otherwise a spoon must be used for removing 
the first portion of cream. If the dipper or spoon is 
first wet with cold water, the cream will not stick to it. 
The Milk Tables contain data for making as rich 
creams as can be obtained, practically, by the gravity 
process. In the comparatively small number of form- 
ulas requiring creams of higher fat percentages than the 
Milk Tables give information for preparing, centrifugal 
creams must be used. The skimmed (separated) milk 
called for in a few formulas must also be obtained by 
the centrifugal process. 



I 



OF PERCENTAGE FEEDING 



i6i 



Table 

For Preparing Creams and Top Milks from ''Market" Milk as 
Delivered to Consumer in Quart Bottles 



By "Market" Milk is meant milk that, after being drawn, is kept at a low temperature from 
12 to 24 hours before being bottled, and that has stood in the bottles from 12 to 16 hours, — 
or until the cream line has become ivell defined. 


Per Cent. Fat in 
Origmal Milk 


Quantity of Top Milk to be 
Taken Off 


Per Cent, of Fat in Top Milk 
Obtained 


3% to 3.20% 

(( 

(( 


24 Fluidounces 
10I/2 

4% 

31/2 " 

% 


3.80% 
7.00% 
10.00% 
13.00% 
16.00% 
20.00% 


3.40% to 3.60% 

(( 
u 
(( 
<( 


30 Fluidounces 
12I/2 

8 

51/2 

4 

I " 


3.80% 

7.00% 

10.00% 

13-00% 
16.00% 
20.00% 


3.80% to 4.00% 

(( 
(( 
(( 


16 Fluidounces 
10 

5% 
2V2 


7.00% 
10.00% 
13.00% 
16.00% 
20.00% 


4.15% to 4.30% 

u 
(( 

« 


17 Fluidounces 
10I/2 

7% 
6 

2V2 


7.00% 
10.00% 
13.00% 
16.00% 
20.00% 


4.40% to 4.50% 

« 

(( 
(( 


1 7 1/2 Fluidounces 
11I/2 '' • 

81/2 

61/2 

3% " 

1 1/4 


7.00% 
10.00% 
13.00% 
16.00% 
20.00% 
25.00% 



l62 



THE MELLIN'S FOOD METHOD 



Table 

For Preparing Bottom Milks from "Market" Milk as Delivered 
to Consumer in Quart Bottles 



Per Cent. Fat in 


Quantity of Upper 
Portion, or Top Milk, to 


Quantity of Bottom Milk 


Per Cent, of Fat 


Original Milk 


be Taken Off and 
Rejected 


to be Obtained 


Obtained 


3% to 3.20% 


4 Fluidounces 


28 Fluidounces 


1-50% 


u 


2 


30 


2.00% 


(( 


I 


31 


2.50% 


3.40% to 3.60% 


5 Fluidounces 


27 Fluidounces 


1-50% 


(( 


3 


29 


2.00% 


t( 


2 


30 


2.50% 


(( 


I 


31 


3-00% 


3.80% to 4.00% 


51/2 Fluidounces 


26I/2 Fluidounces 


1-50% 


« 


4 


28 


2.00% 


(( 


3 


29 


2.50% 


u 


iy2 


301/2 


3.00% 


4.15% to 4.30% 


6 Fluidounces 


26 Fluidounces 


1-50% 


(( 


41/2 


271/2 


2.00% 


(< 


3V2 


28y2 


2.50% 


(( 


2 


30 


3-00% 


(< 


V2 


311/2 


3.80% 


4.40% to 4.50% 


61/2 Fluidounces 


25% Fluidounces 


1-50% 


(( 


5 


27 


2.00% 


« 


3y2 


281/2 


2.50% 


(( 


21/2 


29V2 


3.00% 


(( 


I 


31 


3- 80% 



OF PERCENTAGE FEEDING 



163 



Table 

For Preparing Creams and Top Milks from Certified or Special 

Dairy Milk, Bottled immediately after being Drawn, and 

Delivered to Consumer in Quart Bottles 



The figures in the two follow 


ng tables apply to milk that is cooled 


and bottled immediately after 


being drawn and that has stood in the bottles from 12 to 16 hours 


, — or until the cream line has 


become ^luell defined. 






Per Cent. Fat in 


Quantity of Top Milk to be 


Per Cent, of Fat in Top Milk 


Original Milk 


Taken Off 


Obtained 


3.90% to 4.00% 


171/2 Fluidounces 


7.00% 


a 


12 '* 


10.00% 


i( 


83/4 


13.00% 


« 


71/4 


16.00% 


(< 


51/4 


20.00% 


a 


I 


25-00% 


4.15% to 4.30% 


18 Fluidounces 


. 7.00% 


u 


12I/3 


10.00% 


(( 


9 


13.00% 


« 


7% 


16.00% 


<( 


5% 


20.00% 


li 


2 


25.00% 


4.40% to 4.60% 


19V2 Fluidounces 


7.00% 


(( 


131/2 


10.00% 


u 


9% 


13.00% 


(^ 


8 


16.00% 


« 


6 


20.00% 


a 


2I/2 


25.00% 


4-75% to 5.00% 


22 Fluidounces 


7.00% 


(< 


14I/2 


10.00% 


(i 


loVa 


13.00% 


(( 


81/2 


16.00% 


(( 


61/4 


20.00% 


<( 


2% 


25.00% 



164 



THE MELLIN'S FOOD METHOD 



Table 

For Preparing Bottom Milks from Certified or Special Dairy Milk, 

Bottled immediately after being Drawn, and Delivered 

to Consumer in Quart Bottles 



Per Cent. Fat in 
Original Milk 


Quantity of Upper 

Portion, or Top Milk, to 

be Taken Off and 

Rejected 


Quantity of Bottom Milk 
to be Obtained 


Per Cent, of Fat 

in Bottom Milk 

Obtained . 


3.90% to 4.00% 


4 Fluidounces 


28 Fluidounces 


1-50% 


(( 


3 


29 


2.00% 


11 


2 


30 


2.50% 


a 


1V2 


30V2 


3.00% 


- 

4.15% to 4.30% 


41^ Fluidounces 


271/2 Fluidounces 


1-50% 


(( 


3V2 


28y2 


2.00% 


it 


21/2 


29y2 


2.50% 


ii 


2 " 


30 


3.00% 


« 


V2 


311/2 


3.80% 


4.40% to 4.60% 


4V2 Fluidounces 


271/2 Fluidounces 


1.50% 


(( 


3V2 


28y2 


2.00% 


tt 


3 


29 


2.50% 


tt 


2 


30 


3.00% 


a 


I " 


31 


3.80% 


4.75% to 5.00% 


5V2 Fluidounces 


261/^ Fluidounces 


1-50% 


(( 


4y2 


271/2 


2.00% 


<( 


4 


28 " 


2.50% 


(( 


3 


29 " 


3-00% 


{( 


i^ 


30V2 


3.80% 



OF PERCENTAGE FEEDING 



165 



CREAM, TOP MILK AND BOTTOM 
MILK TABLES 

The percentage of fat in top milk and cream made by 
gravity method is affected greatly by different conditions: 

1. The quality of the milk. 

2. The age of the milk. 

3. Size and shape of the container. 

4. Temperature while cream is rising. 

5. Length of time set. 

The fat rises more rapidly and completely in milk 
when it is cooled and set immediately after being drawn 
than it does in milk that has been kept cold for 
twenty-four hours and is then mixed and set. 
We have found that a practical method for 
obtaining a top milk or cream is to use an 
ordinary, straight-sided, quart measure as a 
container, for setting the milk, and to use a 
spoon, with the bowl bent at right angles to the 
handle, for the skimmer. With a bent spoon 
any quantity of milk or cream may be easily 
removed without disturbing the layer of cream. 
A shallow dish may be used for setting the 
milk if preferred. 
In order to meet the different con- 
ditions which may arise we give „ ^ , , 

^ ^ Bent Tablespoon for 

the following tables, which give the Skimming 



i66 



THE MELLIN'S FOOD METHOD 



CONTAINERS TO BE USED FOR 
SETTING MILK 




Tin Quart Milk Measure 







Shallow, Tin, Milk or Pudding Pan 
Capacity, 30 Fluidounces 



OF PERCENTAGE FEEDING 167 



temperature and the number of hours which a given 
quantity of milk should be set to give results desired. 
The temperature given is easily obtained in an ordinary 
refrigerator. If the refrigerator be too cold or below 
55° F. the temperature may be adjusted by leaving its 
door open a little. 

It is important that the temperature of the original milk 
should be brought to ^c^° or 60° F. before setting. 
The milk to be used may be placed in a larger vessel 
containing water of 60° F. and slowly stirred a few 
minutes until the temperature is raised or lowered as 
desired, then set according to the directions. If the 
directions are followed as given in the table, practically 
accurate and uniform results will be obtained. 
In our laboratory we have devoted a great deal of tmie 
to an investigation of this subject, and in the tables 
we give the figures deduced from experimental work 
involving the use of over 1450 quarts of milk, and the 
making of nearly i 800 fat determinations. 

HOW TO USE THE TABLE FOR TOP 
MILK OR CREAM 

Let us assume that 2 oz. of a top milk containing 
7% fat is wanted, and that the milk contains between 
3.70% and 4% fat; turning to the table you find that 
the top iQi^ oz. of milk after setting five hours gives 
top milk containing ^cj^ fat. 



i68 



THE MELLIN'S FOOD METHOD 



Table 



For Obtaining Top Milks Containing from 3.7% to 13% Fat from 

"Market" Milk 



% Fat in 

Original 

Milk 


Temp, of 

Original 

Milk 


Quantity 
to be 
Used 


Container 
to be 
Used 


Temp, of 

Refrigerator 

or Room 


Number of 

Hours to 

be Set 


Quantity 

to be 
Taken Off 


% of Fat 
obtained in 
Top Milk 




55° F 




Quart 


55° F 








3% 


to 
60° F 


32f.OZ. 


Milk 
Measure 


to 
60° F 


5 


20 f. OZ. 


3.7% 


(( 


(( 


(( 


(( 


(( 


5 


7 
f. oz. 


7% 


(( 


( ( 


( ( 


(( 


(( 


5 


4 
f. oz. 


10% 


( ( 


(< 


( < 


( ( 


( ( 


5 


23/4 
f. OZ. 


13% 


3.7% to 

4% 


55° F 

to 
60° F 


32f.OZ. 


Quart 

Milk 

Measure 


55° F 

to 
60° F 


5 


IOV2 ' 
f. OZ. 


7% 


(( 


(( 


(( 


(( 


t« 


5 


61/4 
f. oz. 


10% 


(( 


(( 


(( 


i( 


( ( 


5 


4y4 

f. oz. 


13% 


4.6% to 

4.8% 


55° F 




Quart 


55° F 








to 


32 f. OZ. 


Milk 


to 


5 


igf. oz. 


7% 


60° F 




Measure 


60° F 








(C 


( ( 


( ( 


(( 


( ( 


5 


lof. oz. 


10% 


t( 


< ( 


( ( 


( •' 


(( 


5 


7 f. oz. 


13% 



OF PERCENTAGE FEEDING 



169 



Table 



For Obtaining Creams Containing from 16% to 30% of Fat from 

*' Market " Milk 



% Fat in 


Temp, of 


Quantity 


Container 


Temp, of 


Number of 


Quantity 


% of Fat 


Original 


Original 


to be 


to be 


Refrigerator 


Hours to 


to be 


Obtained 


Milk 


Milk 


Used 


Used 


or Room 


be Set 


Taken Off 


in Cream 




55° F 




Quart 


55° F 




Top 




3% 


to 


32f.OZ. 


Milk 


to 


5 


1% 


16% 




60° F 




Measure 
Shallow, 


60° F 




f. OZ. 

Top 










Tin, Milk, 












30 f. OZ. 


or Pud- 




5 


f. OZ. 


20% 








ding Pan 








( ( 


( ( 


( ( 


" 


(( 


8 


Top 
%i.oz. 


25% 


3.7% to 
4% 


55° F 

to 
60° F 


32f.OZ. 


Quart 

Milk 

Measure 


55° F 

to 
60° F 


5 


Top 
Top 


16% 


it 


{( 


(( 


Shallow, 


(< 


5 


■ 11/2 

f. OZ. 

Top 


20% 








Tin, Milk, 












3of.oz. 


or Pud- 




5 


f. OZ. 


25% 








ding Pan 




















Top 




(( 


(( 


( ( 


( ( 




8 


y2f.oz. 


30% 


4-6% 


55° F 




Quart 


55° F 




Top 




to 


to 


32f.oz. 


Milk 


to 


5 


5V4 


16% 


4.8% 


60° F 




Measure 


60° F 




f . OZ. 




(( 


(( 


(( 


(( 


i( 


5 


Top 

3 f . OZ. 


20% 


(( 


*< 


it 


<( 


(( 


5 


Top 

I f. OZ. 


25% 



lyo 



THE MELLIN'S FOOD METHOD 



Table 

For Obtaining the Bottom Milks Required from ** Market 



Milk 



% of Fat 

in 

Original 

Milk 


Temp, of 

Original 

Milk 


Quantity 
to be 
Used 


Container 
to be 
Used 


Temp, 
of 
Refriger- 
ator 
or Room 


Num- 
ber of 
Hours 
to be 
Set 


^Quantity 
of Upper 
Portion or 
Top Milk 

to be 

Skimmed 

off and 

Rejected 


Quantity 
of Bottom 
Milk to be 
Obtained 


% of Fat 

Obtained 

in Bottom 

Milk 


3% 


55° F 

to 
60° F 


30 
f. OZ. 


Shallow, 

Tm, 
Milk, or 
Pudding 

Pan 

(( 

(( 


55° F 

to 
60° F 


5 

5 
5 


18 
f. OZ. 

21/2 
f. OZ. 

I 

f. OZ. 


12 
f. OZ. 

27V2 
f. OZ. 

29 

f. OZ. 


1-50% 
2.00% 

2.50% 


3.7% 
to 

4% 

a 
(( 

a 


55° F 

to 
60° F 

<< 

<( 


30 
f. OZ. 

ii 


Shallow, 

Tin, 
Milk, or 
Pudding 

Pan 

a 
a 


55° F 

to 
60° F 


5 

5 
5 
5 


26 

f. OZ. 

15 

f. OZ. 

2V2 

f. OZ. 

I 

f. OZ. 


4 

f. OZ. 

15 

f. OZ. 

271/2 

f. OZ. 

29 

f. OZ. 


1-50% 

2.00% 

2.50% 
3.00% 


*It is perhaps unnecessary for us to say that, as a matter of economy, the top milks and creams 
obtained in the preparation of bottom milks need not necessarily be thrown away and wasted, but 
may be utilized in the household; the same holds true with reference to bottom milks obtained in 
the preparation of top milks and creams. 



Analyses 



172 



THE MELLIN'S FOOD METHOD 



Analyses 



npHE following analyses of Mellin's Food, Cow's 
Milk, Skimmed Milk, Bottom Milks, Top 
Milks, and Creams, and Whey, are those on which 
the computation of the formulas in " The Mellin's 
Food Method of Percentage Feeding" were based. 
These analyses were made by Mellin's Food 
Company's Chemist, Edward E. Babb, Ph. G. 

Analysis of Mellin's Food 

Fat ........ 0.16 

Proteids . • . • . . • io-35 

Soluble Carbohydrates (no starch) . . 79-57 

Salts 4-30 

W^ater 5-62 

100.00 
Mellin's Food is starch free. 

The Carbohydrates are Maltose and Dextrin. 

The weight of a level tablespoonful of Mellin's Food 
is 105 grains. 

The weight of a level teaspoonful of Mellin's Food 
is 33 grains. 

One level tablespoonful of Mellin's Food added to 
a i6-ounce mixture increases the percentage of 

Proteids 0.14% 

Carbohydrates 1.10% 



OF PERCENTAGE FEEDING 



173 



Analyses 



Analysis of Cow's Milk 




■ Fat . . 




3.70 


Proteids • 








3-50 


Milk Sugar 








4.70 


Ash 








.70 


Water • . 








87.40 






100.00 


Sp. Gravity taken 


as 1.03. 




Analysis of Skimmed ^Separated) Milk 


Fat . 


. 


•15 


Proteids . 




. 


3.63 


Milk Sugar 




. 


487 


Ash . 




. 


•73 


Water . 




. 


90.62 






[00.00 


Sp. Gravity taken 


as T.035 


• 


Analysis of Bottom Milk Co 


ntaining 


1-50% Fat 


Fat . 


. 


1.50 


Proteids . 




, 


3.58 


Milk Sugar 




, 


4.81 


Ash . 




, 


.72 


Water . 




. 


89-39 




] 


[00.00 


Sp. Gravity taken 


as 1.033 


• 



174 



THE MELLIN'S FOOD METHOD 



Analyses 




Analysis of Bottom Milk Containing 2% Fat 


Fat . , . = 


2.00 


Proteids ... 


3.56 


Milk Sugar .... 


4.78 


Ash . . . « 


.72 


Water • . 


88.94 




100.00 


Spo Gravity taken as 1.032. 


Analysis of Bottom Milk Containing 


2.50% Fat 


Fat . . , . . 


2.50 


Proteids . . . . 


3.54 


Milk Sugar „ c . 


4.76 


Ash . , = . 


.71 


VS^ater . c c . . 


88.49 




100.00 


Sp. Gravity taken as 1.03' 


2. 


Analysis of Bottom Milk Containin 


g 3% Fat 


Fat 


3.00 


Proteids 


3.53 


Milk Sugar .... 


4.73 


Ash 


.70 


Water 


88.04 




100.00 


Sp. Gravity taken as f.03i 


[. 



OF PERCENTAGE FEEDING 



175 



Analy s e s 




Analysis of Top Milk Containing 7% Fat 


Fat 


7.00 


Proteids .... 


3.38 


Milk Sugar .... 


4.54 


Ash 


.68 


Water 


84.40 




100.00 


Sp. Gravity taken as 1.02 


6. 


Analysis of Top Milk Containing 


10% Fat 


Fat 


10.00 


Proteids .... 


3.27 • 


Milk Sugar .... 


4.40 


Ash ..... 


.65 


Water 


81.68 


100.00 


Sp. Gravity taken as 1.023. 


Analysis of Top Milk Containing 


13% Fat 


Fat 


13.00 


Proteids .... 


3.16 


Milk Sugar .... 


4.25 


Ash . . 


.63 


Water 


78.96 




100.00 


Sp. Gravity taken as 1.02 


-• 



176 



THE MELLIN'S FOOD METHOD 



Analyses 



Analysis of Top Milk Containing 16% Fat 


Fat .... 


16.00 


Proteids • 


. 


3.05 


Milk Sugar 


. 


4.10 


Ash 


. 


.61 


Water ^ 


. 


76.24 




100.00 


Sp. Gravity taken as i 


.01. 


Analysis of Cream Containing 20% Fat 


Fat .... 


20.00 


Proteids 


. 


2.91 


Milk Sugar 


. 


3.90 


Ash 


. 


.58 


Water • 


. 


72.61 




100.00 


Sp. Gravity taken as i 


008. 


Analysis of Cream Containing 


l 25% Fat 


Fat .... 


25.00 


Proteids 


. 


2.73 


Milk Sugar 


. 


3.66 


Ash 


. 


•54 


Water . 


• 


68.07 


. 


100.00 


Sp. Gravity taken as i 


002. 



OF PERCENTAGE FEEDING 



177 



Ana] 


yses 


Analysis of Cream Containing 30% Fat 


Fat 


30.00 


Proteids • 








2.54 


Milk Sugar 








3.42 


Ash 








.51 


Water • 








63.53 




100.00 1 


Sp. Gravity taken as 0.996. 


Analysis of Cream Containing 35% Fat 


Fat 


35-00 


Proteids 








2.36 


Milk Sugar 








3.18 


Ash 








•47 


Water • 








58.99 




100.00 


Sp. Gravity 


taken as .98. 


Analysis of Cream 


Containing 40% Fat 


Fat . . 


40.00 


Proteids 








2.18 


Milk Sugar 








2.93 


Ash 








•44 


Water . 








54.45 




100.00 


Sp. Gravity t 


iken as 0.966. 



178 



THE MELLIN'S FOOD METHOD 



Anal 


ys es 


Analysis of Cream 


Containing 


I 45% Fat 


Fat ... 


. 


45.00 


Proteids 


. 




. 


2.00 


Milk Sugar 








2.68 


Ash 








.40 


Water • 








49.92 






100.00 


Sp. Gravity 


taken as . 


95- 


Analysis of Cream Containing 50% Fat 


Fat 




50.00 


Proteids • 








1.82 


Milk Sugar 


. 






2.44 


Ash 








.36 


Water • 








45.38 






100.00 


Sp. Gravity 1 


:aken as .< 


H7- 


Analysis of Cream 


Containing 


I 55% Fat 


Fat 


. 


55.00 


Proteids 








1.64 


Milk Sugar 








2.20 


Ash 


. 




. 


.32 


Water . 






• 


40.84 






100.00 


Sp. Gravity 


taken as . 


945- 



OF PERCENTAGE FEEDING 



179 



Analyses 



Analysis of Whey 

In the calculation of formulas in "The Mellin's 
Food Method of Percentage Feeding," the analysis 
of Whey used, given below, was taken from Bulletin 
No. 28, of the U. S. Department of Agriculture, 
Revised Edition, Office of Experiment Stations, 
page 55. 



Fat . . . . . 


•30 


Proteids 


1. 00 


Carbohydrates 


5.00 


S.alts .... 


.70 


Water .... 


93.00 



100.00 



i8o 



THE MELLIN'S FOOD METHOD 



PREPARATION OF WHEY 

A given quantity of milk will yield about three-fourths 
of its volume of whey. 

Put a quantity of cold milk, depending upon the 
amount of whey required, into a suitable vessel — a 
saucepan or other small pan answers the purpose well 
— and add to it liquid rennet or essence of pepsin in 
the proportion of two teaspoonfuls of liquid rennet 
or essence of pepsin to one pint of milk. Mix by 
stirring gently with a spoon and then warm to about 
1 00° F., not over 104° F.,and keep at this temperature 
until coagulation occurs. This is easily done by set- 
ting milk in a pan or vessel of water, keeping the 
water at a temperature of about 105° F. After coagu- 
lation has taken place, break the curd up into small 
pieces with a fork, and keep the mixture warm for a 
little while longer until the curds have shrunken 
somewhat, as the yield of whey is thereby increased 
appreciably and the straining facilitated. Prepare a 
strainer by laying one or two thicknesses of muslin 
or cheese-cloth, which has previously been washed in 
boiling water and dried, across a funnel or colander ; 
transfer the curd and whey mixture to the strainer 
and collect the filtered liquid or whey. It is best not 
to use any pressure or squeezing in straining; the pas- 
sage of the whey through the strainer is aided con- 



OF PERCENTAGE FEEDING i8i 



siderably by raising first one side and then another 
of the strainer cloth from its support occasionally. 
The whey thus prepared is ready for use if milk is not 
to be added. If milk or cream is to be added to the 
whey, the whey must first be heated to a temperature 
of 6f C. or 149° F. for a few minutes, at which 
temperature the milk curdling ferment in the rennet 
extract or essence of pepsin is " killed *' or rendered 
inactive ; otherwise the whey would coagulate the casein 
of the milk or cream. It is very important, however, 
that this temperature be not exceeded very much, as 
incipient coagulation of lactalbumin begins at about 
70° C, or 158° F. 

It may be added that skimmed milk, if fresh, or milk 
from which top milk has been prepared, answers just 
as well for making whey as whole milk and, for eco- 
nomical reasons, is to be preferred. 

GENERAL REMARKS ON THE USE OF 
MELLIN'S FOOD 

Mellin*s Food is a dry, soluble extract made from 
wheat and barley malt, and consists of maltose, dex- 
trin, proteids, and salts. Mellin*s Food is entirely 
free from unconverted starch and cane sugar. 
Mellin's Food is a preparation for the modification of 
fresh cow's milk. 



l82 



THE MELLIN'S FOOD METHOD 



The potassium salts of Mellin's Food furnish alkaline 
constituents similar to those found in human milk, and 
physiologically suited for infantile digestion. 
There are many reasons to sustain our belief that the 
carbohydrates, maltose and dextrin, of Mellin's Food 
are preferable to other carbohydrates for use in modi- 
fying cow's milk. 

We advise that all the mixtures of Mellin's Food and 
milk should stand at least two hours before using. 
The reason for this is, that the Mellin's Food acts on 
the milk and softens the casein, so that when it is 
coagulated in the stomach, the curds are light and 
flocculent and easily digestible. The physician will 
obtain excellent results if this rule is observed. 

MELLIN'S FOOD COMPANY 

BOSTON, MASS. 



OF PERCENTAGE FEEDING 183 



The following publications are issued by the Mellin's 
Food Company of North America. Copies will be 
sent to any physician free, on request: 

The Mellin's Food Method of Percentage Feeding 

The Home Modification of Cow's Milk 

Formula Booklet 

The Care and Feeding of Infants 

Diet after Weaning 

VS/'eight Chart 



m 35 190B 







iHnmK.S,!,.?'' CONGRESS 



022 216 364 A 



